| |
| |
| Crust: |
|
| 1 20-oz |
|
pkg Sugar cookie dough or (Pkg. sugar cookie / Martha White sugar cookie in a box) |
|
| Filling: |
|
|
|
Trust me you will want to double this recipe! |
|
| 1 8oz |
|
Cream Cheese |
|
| 1/2 cup |
|
Power Sugar |
|
| 1 8-oz |
|
Cool Whip |
|
| 1 med can |
|
Crushed Pineapple/ drained |
|
| Fresh fruit: |
|
| 2 sm cans |
|
Mandarin Oranges or slices of oranges |
|
| 1 crate |
|
fresh Blueberries |
|
| 2 med |
|
Bananas |
|
| 1 crate |
|
Strawberries (cut in half) |
|
| 3 |
|
Kiwi (sliced thin) |
|
| Glaze: |
|
| 1 cup |
|
Orange juice |
|
| 3/4 cup |
|
Water |
|
| 1/4 cup |
|
Lemon juice |
|
| 3 Tbs |
|
Cornstarch |
|
| 1 cup |
|
Sugar |
|
| 1 dash |
|
of salt |
|
|
|
| |
| Crust:
Bake cookie dough as directed and cool. Or press small pieces of cookie dough into ungreased 14-inch pizza pan to spread. Bake 350 degrees for 10 minutes or until browned and puffed. Cool completely on wire rack.
Filling:
Cream Cup Power Sugar with Cream Cheese, then add Cool Whip and pineapple.
Fresh fruit:
Put one fruit on at a time and put it around the pizza evenly like you would do pepperoni slices. Mix them around to make the colors explode :)
Glaze:
Mix ingredients of glaze- cook over medium heat till boils, and thickens, It will become clear when done, then allow to cool.
Instructions: Mix filling and spread over cooled cookie. Arrange fruit on top and pour glaze over. Refrigerate.
*Variations: chocolate chip cookie dough.
*Fresh pineapple cut in thin wedges and Raspberries.
*1/4 c Apricot jam melted and brushed on top.
*Mango juice to replace the orange juice. |
|
| |
| Servings: 1 |
| |
| Recipe Source |
|
Source: Teresa Niblock
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|