Reviewed: Jul. 4, 2011

This is also really good with a pre-cooked crescent roll "crust" or one of those Betty Crocker sugar cookie mixes made into a crust, though you'll want to double the filling and fruit ingredients if you choose to do a whole cookie sheet full. It's really quick and easy to make and everyone always loves it. Sometimes, if I have time, I toast coconut and sprinkle it over the top. It's a nice base recipe that you can bend and make it your own.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 9, 2010

This is excellent but there is NO WAY the one 8 oz. cream cheese covers that much pie crust (or cookie dough which is what I used).

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Reviewer:

KellyC

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Hamilton, Montana, USA

Reviewed: Jul. 12, 2010

Made this twice already ~ but used cream cheese without sugar & topped the pie with fruit glaze from the produce section ~ Easy & very tasty!

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Reviewer:

st@rlight

Reviewed: Jun. 2, 2010

Made this tonight. Used sugar cookie dough as others recommended. Made it in a pie plate. Definately needed 2-8oz. pkgs. cream cheese. Tweaked filling a little. To 2 pkgs. cream cheese, I added 1/2 cup sugar, 3/4 teaspoon vanilla and 1 tablespoon lemon juice. Topped with sliced fresh strawberries and kiwi. It was fantastic!! Will definately be making this again. Going to try graham cracker crust next time. Thanks.

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Reviewer:

CrankeeYankee

Reviewed: May 31, 2010

I love this recipe! I did make one change though, and used a refrigerated pie crust instead of frozen. It was much easier. Just roll it onto a cookie sheet and bake....easy! It is so light and fresh tasting, but I think it tasted more like a pastry then a desert. I have no problem letting my son eat this for breakfast....its a great way for him to get his fruit!

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Reviewer:

kimr

Cooking Level: Intermediate

Home Town: Menlo Park, California, USA

Living In: Gilbert, Arizona, USA

Reviewed: May 21, 2010

Love this recipe, but I always use sugar cookie mix for the dough. I don't think I would enjoy it at all with a pastry crust, but maybe graham cracker.

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Reviewer:

mommadirt

Cooking Level: Intermediate

Home Town: Sandy Hook, Kentucky, USA

Living In: Olive Hill, Kentucky, USA

Reviewed: May 19, 2010

I really enjoyed this pie. I have also made the crust with a can of pillsbury sugar cookies, but a few more calories!

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Reviewer:

Judy Darrell

Reviewed: Aug. 12, 2009

It's a tasty recipe but not for a poolside party nor a hot, summer night unless you have this sitting in an ice bath or kept in the fridge until ready to serve. The cream cheese softens in the heat and starts to mush up the crust.

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Reviewer:

Jane Ruby

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Phoenix, Arizona, USA

Reviewed: Jun. 29, 2009

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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Reviewer:

Apricot20

Cooking Level: Intermediate

Home Town: Monroe Township, New Jersey, USA

Reviewed: Nov. 19, 2008

This was a light and very fresh pie if you really enjoy fruit. I did the recommended amount of cream cheese filling and just pilled on as much fruit as possible.

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