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READY IN 30 mins

Dessert Pizza

Read Reviews (72)

"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." — Michele O'Sullivan

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Original recipe makes 1 - 12 inch pizza Change Servings

1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup sliced banana

1/2 cup sliced fresh strawberries
1/2 cup crushed pineapple, drained
1/2 cup seedless grapes, halved

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Press cookie dough evenly into a 12 inch pizza pan. Bake in preheated oven for 15 to 20 minutes, until golden brown. Cool in pan on wire rack.
Spread whipped topping over cooled crust. Arrange fruit in a decorative pattern. Refrigerate until ready to serve.

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PREP 15 mins
COOK 15 mins
READY IN 30 mins

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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.

—HEATHERB99

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Jan 08, 2007

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.

—Jacquita

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102 Ratings

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Jan 08, 2004

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)

—LINDSTROM

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Apr 13, 2003

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.

—BONNEY28

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Jul 06, 2009

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!!

—PICKLES00

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Jun 14, 2010

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.

—adrianne619

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Aug 09, 2008

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!

—Chocaholic Oz

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Aug 15, 2007

This was so delicious and easy. I mixed together 4oz cream cheese and 4oz of whipped topping for the sauce. I also cut it into pieces before adding the fruit. I did not use pineapples. Fabulous recipe!

—auntchilada

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Nutrition

Calories
261 kcal
13%

Carbohydrates
33.9 g
11%

Cholesterol
12 mg
4%

Fat
13.5 g
21%

Fiber
0.7 g
3%

Protein
2.2 g
4%

Sodium
182 mg
7%

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

Nutritional Information

Dessert Pizza

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 261
Calories from Fat: 122

% Daily Value *
Total Fat 13.5g 21 %
Saturated Fat 6.3g 31 %
Cholesterol 12mg 4 %
Sodium 182mg 7 %
Potassium 123mg 3 %
Total Carbohydrates 33.9g 11 %
Dietary Fiber 0.7g 3 %
Protein 2.2g 4 %
Sugars 17.1g
Vitamin A 1 %
Vitamin C 11 %
Calcium 5 %
Iron 8 %
Thiamin 11 %
Niacin 12 %
Vitamin B6 3 %
Magnesium 3 %
Folate 17 %

* 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.