Fruit-Topped Sugar Cookie Dessert Pizza

Fruit-Topped Sugar Cookie Dessert Pizza
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    12
    servings

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

Instructions

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.

Nutritional Information

% Daily Value *

  • Total Fat 10g 15%
  • Saturated Fat 5g 25%
  • Cholesterol 30mg 10%
  • Sodium 160mg 7%
  • Carbohydrates 22g 7%
  • Dietary Fiber 2g 8%
  • Vitamin A 6%
  • Vitamin C 25%
  • Calcium 2%
  • Iron 2%
  • Sugars 15g
  • Protein 1g

* Percentage Daily Values are based on a 2000 calorie diet.