Fruit-Topped Sugar Cookie Dessert Pizza

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Fruit-Topped Sugar Cookie Dessert Pizza

By:: NESTLÉ TOLL HOUSE

Prep:: 15 mins
Cooking:: 16 mins
Level:: Intermediate
Cooling:: 60 mins
Yields:: 12 servings

Pizza has never tasted so good! This dessert pizza by Jennifer Appel, New York baker and owner of Buttercup Bake Shop, allows you to get creative with our refrigerated sugar cookie dough. With a creamy layer of vanilla pudding spread over the dough, it can be topped with a variety of fruits and a sprinkling of flaked coconut.

Directions
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Nutritional Info
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Ingredients

1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
1 cup heavy whipping cream, divided
1/2 cup cold water
1 pkg. (3.4 oz.) vanilla instant pudding & pie filling mix
4 cups fruit (raspberries, sliced bananas, kiwifruit, grapes and/or strawberries)
1/4 cup flaked coconut

Directions

PREHEAT oven to 325° F. Grease large baking sheet or pizza pan. Press dough onto prepared sheet or pan to measure an 8-inch circle.

BAKE for 16 to 18 minutes or until lightly golden. Cool completely in pan on wire rack.

BEAT 1/2 cup cream, water and pudding mix in medium mixer bowl for 1 minute or until thoroughly blended. Let stand for 5 minutes.

BEAT remaining 1/2 cup cream in large mixer bowl until soft peaks form. Gently fold pudding into the whipped cream until well blended.

SPREAD pudding mixture evenly over cooled crust to within 1/2-inch of edge. Arrange fruit as desired on top of pudding mixture. Sprinkle with coconut. Serve immediately or refrigerate up to 1 hour before serving.

TIP:
• Coconut can also be toasted.
• Cookie crust and pudding mixture, which should be refrigerated, can be made ahead and stored separately.