Fruit Pizza

Name: Fruit Pizza
Ingredients: 16 ounces, weight Pillsbury Sugar Cookie Log; 4 ounces, weight Cream Cheese, Softened; 2 Tablespoons Coconut Rum; 8 ounces, weight Cool Whip; 1 cup Sliced Strawberries; 2 whole Kiwis, Sliced; 3/4 cups Blueberries; 1 whole Banana, Sliced; 1/3 cups Sugar; 1/3 cups Orange Juice; 2 Tablespoons Lemon Juice; 1/4 teaspoons Salt; 1-1/2 teaspoon Cornstarch

13 ingredients

5 steps

Ingredients

16 ounces, weight Pillsbury Sugar Cookie Log
4 ounces, weight Cream Cheese, Softened
2 Tablespoons Coconut Rum
8 ounces, weight Cool Whip
1 cup Sliced Strawberries
2 whole Kiwis, Sliced
3/4 cups Blueberries
1 whole Banana, Sliced
1/3 cups Sugar
1/3 cups Orange Juice
2 Tablespoons Lemon Juice
1/4 teaspoons Salt
1-1/2 teaspoon Cornstarch

Directions

1

Preheat oven to 350 degrees (or whatever temperature the dough calls for).
2

Let the dough come to room temperature, and press it into a cookie sheet. Make sure it is thin. Bake for about 10 minutes, rotate pan, then bake for another 5 mintues. The baking time will all depend on how cold the dough was and your own oven, so watch carefully. Do not overbake!
3

One cookie has cooled, beat cream cheese, rum and Cool Whip with a hand mixer. Spread on the cookie crust. Top with strawberries, kiwis, and blueberries, leaving space for the bananas. I add them last so they don't get brown. Refrigerate while you make the glaze.
4

For the glaze, combine sugar, orange juice, lemon juice, salt, and cornstarch in a small saucepan. Stir constantly until mixture thickens. Let cool for about 10 minutes. Add bananas to the pizza, then drizzle the glaze on top.
5

Refrigerate for at least 1 hour.