Fruit Pizza


This recipe comes from the Philadelphia Cream Cheese cookbook at the grocery store checkout. This sugar cookie base with sweet cream cheese and seasonal fresh fruits and simple and delicious.


  • 1 package (20 oz) refrigerated sliceable sugar cookies, sliced
  • 1 8 oz package of cream cheese, softened
  • 1/4 cup sugar
  • 1/2 tsp. vanilla or almond extract
  • Assorted fruit, such as kiwi, strawberries, blueberries, peaches, grapes, raspberries, blackberries etc.
  • 1/4 cup apricot preserves, pressed through sieve to remove lumps
  • 1 TBSP water


  1. Preheat over to 375. Line 12 inch pan with foil; spray with cooking spray. Arrange cookie dough slices in a single later in prepared pan; press together to form crust. Bake 14 minutes; cool. Invert onto serving plate; carefully remove foil. Invert onto large serving plate or tray so crust is right-side-up.
  2. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Spread over crust.
  3. Arrange fruit over cream cheese layer. Mix preserves and water; brush over fruit. Refrigerate 2 hours.
Fruit Pizza:

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