Fruit Pizza II Recipe -
Fruit Pizza II Recipe
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Fruit Pizza II
This delicious "pizza" makes an impressive dessert or brunch centerpiece. See more
  • READY IN 30 mins

Fruit Pizza II

Recipe by  

"A fruit covered cookie crust that is shaped like a pizza. Try using star fruit, peaches, bananas, kiwi, orange slices, blueberries, and pineapples."

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Ingredients Edit and Save

Original recipe makes 1 pizza pie Change Servings
  • PREP

    30 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.
  2. In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.
  3. Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit.
  4. In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.
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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 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!

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!

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.

Jun 16, 2015

Wonderful recipe! I don't bother with making the glaze, although I'm sure it's delicious. I simply melt some apple jelly in the microwave and after cooling it a bit, I brush it on the fruit. It makes all the fruit shinny and pretty. Update: After making this for years now, I have a couple of new hints. When I take this to a special BBQ or Party, and I want it to look perfect, I wash and prepare the fruit the night before and refrigerate. I also bake the cookie base on a disposable foil pizza pan the night before, cover and store it at room temperature. Early the next morning I make the cream cheese layer and use a pizza cutter or sharp knife and cut it into small wedges. I then add the fruit after cutting, brush with the melted jelly and carry it in a pizza box to the party. It never fails to impress and everyone loves it. Thanks Kay for the great recipe!

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' really makes a great impression. I usually use blueberries, strawberries and kiwi. I have also used pineapple on occasion. Just be's addicting!

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!

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

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!


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  • 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.

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