Fresh Fruit Pizza Cookie
Yield
8 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
chocolate chip cookie dough
|
* |
| 8 | ounces |
cream cheese
one package |
|
| ⅓ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | each |
pineapple, fresh
fresh, cut in thin wedges |
|
| 2 | each |
kiwi fruit
peeled and sliced |
|
| 1 | each |
bananas
peeled and sliced |
|
| ¼ | cup |
raspberries
|
|
| ¼ | cup |
apricot preserves (jam)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
chocolate chip cookie dough
|
* |
| 231.2 | ml/g |
cream cheese
one package |
|
| 79 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 0.5 | each |
pineapple, fresh
fresh, cut in thin wedges |
|
| 2 | each |
kiwi fruit
peeled and sliced |
|
| 1 | each |
bananas
peeled and sliced |
|
| 59 | ml |
raspberries
|
|
| 59 | ml |
apricot preserves (jam)
|
*
|
Directions
Press small pieces of cookie dough into 14-inch pizza pan.
Bake in 350℉ (180℃) oven 12 to 15 minutes or until browned and puffed.
Cool completely on wire rack.
Beat cream cheese, sugar and vanilla in medium bowl until blended.
Spread over cooled cookie.
Arrange pineapple around out edge of cream cheese.
Arrange kiwifruit, bananas and raspberries in flower patter over pineapple.
Brush with jam.
