Fruit Pizza II

More Recipes Like This See all

ADVERTISE WITH US

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

Reviews More Reviews

Most Helpful Positive Review

Apr 27, 2007

Excellent recipe. I only made one change based on other reviews. I used 8oz cream cheese and 7 oz of marshmallow fluff for the topping....it was amazing. I baked the cookie on a pizza stone until it was golden brown all over (about 20 minutes). I topped it with the icing and cooled in the fridge until 2 hours before the party. I then topped with fruit and the orange drizzle and cooled for an additional 2 hours. Next time, I would make this the night before and cool it in the fridge, as it was much better the next day. The cookie got very moist and the flavors blended well. I would also use more strawberries and other "firm" fruit such as grapes, blue berries etc.. and stay away from things such as bananas and canned oranges. Great recipe.....thanks!

—AV8TOR

See full review »

Most Helpful Critical Review

May 26, 2011

The sauce overpowered the fresh flavors of the fruit and made it way too sweet. Great without the sauce!

—aeisele

See full review »

378 Ratings

See other versions of this recipe!

May 09, 2005

This is the best fruit pizza! I had a friend in college who made fruit pizza with a glaze on top and could never find a recipe similar until now. I made this for a pot luck breakfast and followed all directions. It turned out great. I even made it the night ahead and refrigerated all night. No soggy crust! Don't skip the glaze, though. It makes this pizza stand out from all others. I may double it next time, because I didn't have enought to cover the entire pizza. The taste makes the long preparation time definately worth it! Update: I made this a 2nd time in a 9x13 baking dish. It turned out just the same and was very easy to store in the fridge.

—paynes

See full review »

Sep 23, 2009

Wonderful recipe! I made it much easier for myself by a couple of changes. I let the cookie dough soften while I prepared the fruit. I didn't bother slicing the cookie dough, I simply pressed it down evenly in a pizza pan. After the cookie crust was baked and cooled, I added the cream cheese mixture and then arranged my fresh fruit on top. I didn't bother with making the glaze although I'm sure it's delicious. I simply melted some apple jelly in the microwave and after cooling it a bit, I brushed in on the fruit. It makes all the fruit shinny and pretty. I packed it in a pizza box and took it to the BBQ and it was (as always) a hit. Thanks Kay for the great recipe!

—MARYSUNSHINE1

See full review »

Aug 11, 2003

I have made this a few times, all without the glaze. The last time I made it, I doubled the recipe to make one big probably about 16" pizza and it still came out great. I made the whole thing, fruit included and froze it overnight. It kept very well and started defrosting on my way to a function. It also kept longer sitting out since it started out so cold. I'm sure with the glaze is great too, but I just haven't needed it. Without the glaze, the sweetness is just right if you don't like things really sweet. The sugar cookie balances out the cream cheese/cool whip mixture. This is a great recipe if you're sick of making salads to bring to bbq's...it really makes a great impression. I usually use blueberries, strawberries and kiwi. I have also used pineapple on occasion. Just be careful...it's addicting!

—THOUGH

See full review »

Mar 16, 2007

This is a show stopping dessert. Once the first piece was cut, it went in a flash. I used the mixture of 8 oz cream cheese and 7 oz jar of marshmallow cream as others did. The glaze not only adds flavor, it gives it the finishing touch that you would expect if you purchased this from a gourmet shop. I baked the dough about 15 minutes, and will increase that the next time. The crust softens up once the cream and fruit sit on it for a while - so I think it might be better to over bake it a little. I love this dessert, and so does my office!

—ULTRAGIRL

See full review »

Oct 14, 2005

Ok, I whipped my topping so it made it super thick, but I wanted the lumps out! That's ok, because it was so good! And I like this topping better than my personal recipe because the fruit doesn't slide off! Wasn't too crazy about the orange sauce, you can just use orange juice concentrate instead - plus its easier. Great recipe though! :) -- Oh, if you buy the sugar cookie dough, slice them like you were going to make the cookies and then use wax paper to smoosh it down into your pan

—Mandy

See full review »

Feb 03, 2008

The mixture of the Cool Whip and cream cheese was a little bland, so I added about 3/4C of sifted powdered sugar. This made the sauce a little thicker, and tasted sweeter. Great recipe!

—cakelady

See full review »

ADVERTISE WITH US

Nutrition

Calories
535 kcal
27%

Carbohydrates
62.9 g
20%

Cholesterol
49 mg
16%

Fat
30 g
46%

Fiber
1.3 g
5%

Protein
5.5 g
11%

Sodium
405 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fruit Pizza II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 535
Calories from Fat: 270

% Daily Value *
Total Fat 30g 46 %
Saturated Fat 15.6g 78 %
Cholesterol 49mg 16 %
Sodium 405mg 16 %
Potassium 231mg 6 %
Total Carbohydrates 62.9g 20 %
Dietary Fiber 1.3g 5 %
Protein 5.5g 11 %
** Sugars 36g
Vitamin A 10 %
Vitamin C 57 %
Calcium 11 %
Iron 16 %
Thiamin 16 %
Niacin 22 %
Vitamin B6 3 %
Magnesium 5 %
Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.