Recipe by Michele O'Sullivan
"Refreshing sliced fruit and creamy whipped topping over a tender cookie crust - delicious, impressive, and easy. Enjoy! Kiwi and peaches may also be added to pizza if desired."
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1 (18 ounce) package
refrigerated sugar cookie dough
1 (8 ounce) container
frozen whipped topping, thawed
sliced fresh strawberries
crushed pineapple, drained
seedless grapes, halved
When I made this I added a package of fat free cream cheese to with Fat Free cool whip and it thickened it and made it taste so much better. I used frozen fuit, raspberries and blueberries for the 4th and sprinkled coconuton top and it turned out great. Everyone at the party loved it. Freeze it for like a half an hour before serving and it is better.
Excellent! I used a 9x13 cake pan for the crust (I was taking it out of the house and wanted an easy way to transport it) which used the entire tube of cookie dough. I also added about 5 oz. of low fat cream cheese to the low fat cool whip mixture. Then used cut up strawberries, blackberries, bananas (with pineapple juice mixed with them to keep them from browning) and pineapple pieces. Next time I will cut the pieces of the pizza before adding the fruit, because when I cut the pizza after adding the pieces fruit, it got all messed up and didn't look as pretty. This was really wonderful - thanks for the recipe.
Make sure to spread the dough fairly thin - I left mine kind of thick and it took a really long time to cook! (but was still delicious)
The cookie "crust" is very chewy and the cream cheese "sauce" was a great touch. I didn't use all the sauce though. I used mango, banana, blueberries and apples for the toppings. Very simple and a good way to get your kids to eat fruit.
this is a family fav. with some changes: we use cream cheese, marshmellow fluff, little conf sugar instead of whipped topping. *squirt lime juice on banana slices to slow browning. Usually use lime zest also. Thanks for the starting point!!
Lovely simple recipe. Instead of whipped cream, I use fat free cream cheese, 2/3 pkg, and fat free/sugar free vanilla yogurt, about 1 cup. Just tangy enough to compliment the sugar cookie dough. I also sprinkled brown sugar around the "crust" while baking, and would flatten down the middle while it was baking so it didn't get too big.
We served this at 4th of July and had to make 2 (one for the kids and one for the adults). It was the 1st dish to go at both tables! If you are using an open pan (no sides), I recommend putting a dish on the bottom rack to catch any excess dough. I know cookie dough spreads, but this was the 1st time I had make a large cookie and was not prepared for it to spread as much as it did. No worries though, it still turned out beautiful and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 122
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