With Pet Ritz pie crust, this came out great. I have made this with the sugar cookie dough but I had one Pet Ritz 9" pie crust in the freezer and wanted to use it. So I let it thaw, pressed it flat on my pizza stone and baked it. I only needed to use 3/4 of the Philly cream cheese because the pie was small. I also added 1/2 tsp. vanilla flavoring. I covered it with local strawberries, blueberries and peaches and then glazed with apricot jam thinned with a smidge of water. It came out great. (See my photos under Apricot20) I think I like this better than the sugar cookie dough! I gave it 4 stars but with a fruit glaze, it becomes 5 stars in my book. The pie crust, after baking and refrigeration, tasted like Christmas butter cookie dough and the decorative edging gave it a finished look. Thanks for this recipe. It IS fun, summery, and easy. A keeper for me!
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With Pet Ritz pie crust, this came out great. I have made this with the sugar cookie dough...