A crisp sugar cookie is the canvas for this masterpiece. Topped with sweetened cream cheese and artfully arranged fresh fruit, this dessert is almost too pretty to eat.
1 package (18 oz.) refrigerated sugar cookie dough
1 package (8 oz.) cream cheese, softened
1/3 cup sugar
4 cups assorted fresh fruit such as sliced strawberries, kiwi, bananas or peaches; blueberries or raspberries
Preheat oven to 350. For crust, shape cookie dough into a ball. Place dough in center of Round Baking Stone flatten slightly with palm of hand. Using lightly floured dough and pizza roller, roll out dough to 12 inch circle, about 1/4 inch thick. Bake 18-20 minutes or until light golden brown; cool 10 minutes. Carefully loosen cookie from baking stone using a serrated bread knife. Cool completely. For topping, combine cream cheese and sugar, mix well. Spread mixture evenly over top of cookie. Slice assorted fruit and arrange fruit over cream cheese mixture. Refrigerate. Cut into 16 wedges with a pizza cutter.
Family favorite. A light dessert. The Pampered Chef Classics Cookbook