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Coconut Berry Pizza

Total Time

Prep: 10 min. + chilling Bake: 15 min.

Makes

16 servings

This recipe makes a great breakfast dish or eye-catching appetizer, as well as a scrumptious dessert for parties and picnics. I've made it so many times and always receive lots of compliments! —Joan Warner Carr, Kingwood, West Virginia
Coconut Berry Pizza Recipe photo by Taste of Home

Ingredients

  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons seedless raspberry jam
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 4 medium kiwifruit, peeled and sliced
  • 1-1/3 cups sliced fresh strawberries
  • 1-1/3 cups each fresh raspberries, blueberries and blackberries
  • 1/2 cup sweetened shredded coconut, toasted

Directions

  1. Unroll crescent dough and place in a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan; seal seams. Bake at 375° for 15-20 minutes or until golden brown. Cool on a wire rack.
  2. Meanwhile, in a small bowl, beat the cream cheese, confectioners' sugar and jam until smooth. Fold in whipped topping. Spread over crust. Arrange fruit over top. Sprinkle with coconut. Chill until serving.

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