A new “twist” on an old classic. This brings me back to my childhood. Every once in a while, my mother would make this special treat for my sister and me. I used Cherchies Apricot-Pineapple Preserves to update my mother’s recipe. My children love to help make this dessert!
This is the perfect recipe to take advantage of summer's bounty!
- 1 pkg. (16.5 oz.) refrigerated sugar cookie dough
- 1 pkg (8 oz.) cream cheese softened
- 1/4 cup powdered sugar
- 1/2 teaspoon (tsp) vanilla
- 4 cups assorted fruit (blueberries, strawberries, kiwi)
- 1/4 cup Cherchies® Apricot Pineapple Preserves
- 1 Tablespoon (Tbsp) water
Heat oven to 375. Line a 12-inch pizza pan (or any kid of round sheet) with foil; spray with cooking spray. Press cookie dough into pan to completely cover pan.
Bake 14 minutes, or until golden brown. Cool completely. Invert cookie onto plate. Gently remove foil. Turn crust over onto plate.
Meanwhile, while cookie pizza is baking, mix together the cream cheese and the powdered sugar and vanilla, and spread cream cheese mixture onto entire cooled cookie. Now the fun begins...
Then load up the pizza with whatever fruit makes you happy. In this case, I used kiwis, strawberries, and blueberries. My mother’s recipe called for mandarin oranges, but for some reason my children don’t like them (silly kids). If I had had Clementine’s on hand, I would have used them.
Arrange the fruit onto the pizza. The possibilities are endless. This is a great family or kid’s party activity. How fun would it be to arrange the fruit into a face?
Wait for it...
Now the "piece de resistance", the glaze! Mix the Cherchies Apricot-Pineapple Preserves with the water, and drizzle over the pizza...
Yummy goodness! Dig in:)