Reviewed: Apr. 4, 2007

Turned out great. I did have a ton of the cheese frosting left over because I didn't put a thick smear on. Next time I will cut the cream cheese frosting in half. Other than that, it was a great alternative to a birthday cake to my fruit loving daughter

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Coates

Cooking Level: Expert

Home Town: Gilbert, Arizona, USA

Living In: Johnson Creek, Wisconsin, USA

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Reviewed: 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!

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ULTRAGIRL

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Reviewed: Mar. 14, 2007

My middle school aged daughter and I made this for school's celebration of pi day (March 14, everyone's favorite math-and-food celebration). We baked the crust the night before, then got up early to frost and decorate. This did not leave us time to let it chill, but the glaze did set somewhat. It was pretty. March 09: We are making it for the third PI day in a row! Although, I don't normally use "whipped topping", I have learned that this is a favorite with my daughter's classmates.

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squawk93

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Feb. 21, 2007

I made this for a bake sale at work for "fat tuesday". It was the first and only item that sold out completely. Absolutley delicious. I left out the orange zest only because I didn't have an orange on hand. Did not use marshmallow creme but stuck with cool whip since it's about 12 degrees outside. No chance for it to melt. Have already been told I have to make it again soon.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Feb. 18, 2007

Fantastic!! The glaze makes it!!

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thegirlcancook

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 4, 2007

I love this recipe!! The only thing I changed was I used cream cheese and marshmallow cream, instead of whipped cream. (I like it better that way). The glaze over the fruit makes it so sweet and good. Very pretty, so it makes a great dish for entertaining.

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lawrenceracing

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Reviewed: Nov. 8, 2006

Delicious! I omitted the cream cheese and just stuck with whipped cream (I didn't like the marshmallow cream either, as some suggested). Make sure the glaze doesn't seep onto the crust when you put it in the fridge- otherwise it'll get all soggy on that spot.

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Tess

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2006

I loved this recipe, as did everyone else. I took the advice of others and used the marshmellow creme and cut down on the cool whip, and it was excellent. I also used a smaller pan, and the crust was very thick. A friend who makes this recipe on her own tried my version and stated that she liked it thicker.

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SHARPSASSY

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Reviewed: Sep. 3, 2006

This was the best! I made this for our BBQ and everyone gobbled it up. My sister said it was the best dessert I've ever made and I'm not sure if that's good or bad since I've been baking for years :-) She kept saying how pretty it looked and has volunteered me to make it for every holiday! I did go with the suggestion to use marshmallow creme and I loved it. I put some powdered sugar in the cream cheese mixture and I shouldn't have done that because the glaze is pretty sweet. Next time I will add a little more corn starch to thicken the glaze but people were right about the glaze, it totally made the dessert. If you use a baking stone make sure to loosen the cookie from the stone with a knife while it is still a bit warm otherwise it will stick. If you spoon on too much glaze it will spill over to the cookie crust and get soggy.

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Susie Q

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Stockton, California, USA

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Reviewed: Aug. 10, 2006

I took this to a party a few weeks ago and it was gone in about 10 mins. the glaze was great and really made the dessert. i changed the frosting up a bit. I used 2 packages of cream cheese and used marshmellow fluff instead of cool whip. I had to transport it about an hour and if it got warm the cool whip would get real runny. In my opinion it came out better with the fluff and everyone raved about it. for fruit i used strawberries, blueberries, kiwi, peaches, cantaloupe, and raspberries. it ended up turning out really pretty.

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S. Pettit

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Reviewed: Aug. 5, 2006

I added powdered sugar and vanilla to the cream cheese mixture. it was great! Gone in seconds.

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LIVEEVILLISA

Cooking Level: Intermediate

Living In: Ypsilanti, Michigan, USA

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Reviewed: Jul. 28, 2006

We all enjoyed this beautiful dessert. It was very simple to make. For the crust I used a sugar cookie recipe I had on file and baked it in a springform pan. Fresh strawberries, kiwi, and pineapple were used to top the cream cheese/whipped cream mixture. The glaze complimented all of the flavors so perfectly. This is such an impressive looking dish. It would also be perfect to serve dinner guests. Thanks for sharing this recipe; I will definitely be making it again.

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EBONY3

Cooking Level: Expert

Home Town: Flushing, New York, USA

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Reviewed: Jul. 26, 2006

I made this recipe with just the sugar cookie as the dough, the cream cheese, sugar, and 1/2 tsp. orange extract as icing, and various fruits - everyone loved it and I wish I had made more than one!

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Rachel

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Reviewed: Jul. 19, 2006

this was delicious! i used frozen strawberries and blackberries. i used some berry punch in the glaze, instead of only oj. i would have liked the glaze to be a little thicker too, but its possible i didnt cook it long enough, or cool long enough. Also, i only used about 3/4 of the cool whip

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KKSVALLEYGIRL

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Reviewed: Jul. 15, 2006

This recipe is wonderful! It smells amazing and tastes just like delicious strawberry shortcake, but less spongey. Yum!!

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katyberry

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Tampa, Florida, USA

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Reviewed: Jun. 23, 2006

I used my own recipe for the crust and the filling, but wow, the decoration is incredible! You are VERY creative! I'm making mine like that.

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Skyeboat

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Reviewed: Jun. 15, 2006

Yummy. This was great; I used raspberries, black raspberries, blueberries, and strawberries. The glaze really added a nice flavor. I added a bit of powdered sugar to the cream cheese/whipped topping; I thought the cream cheese was overpowering otherwise... Will definitely make again!

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Muffy

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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Reviewed: May 1, 2006

This was fantastic! I made it for dinner guests and they loved it. We all decided, though, that I should have put more fruit on top - be sure to really pile it on. I also added a jar of marshmallow cream to the cream cheese/coolwhip mixture - otherwise it tasted to cream cheesy for me - and I really like cream cheese! I could have also just added some powdered sugar to sweeten it up. I will definitely make this again using a lot more fruit!

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THEMARLATTS

Cooking Level: Intermediate

Living In: Cypress, Texas, USA

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Reviewed: Apr. 27, 2006

I prepared this for Easter with the very large extended family. My DH LOVED it (as well as several other family members), but for me I wasn't super crazy about the glaze, it seemed too 'orangy'. I think next time I'll try it with less OJ. I'll defintely make it again.

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STASIA72

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

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Reviewed: 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

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Mandy

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