This pretty dessert has been a hit every time I’ve served it, and it makes a great change of pace from chocolate treats.
—JANET O’NEAL POPLAR BLUFF, MO
PREP: 30 MIN. + CHILLING • BAKE: 15 MIN. + COOLING • MAKES: 16-20 SERVINGS
1 tube (16 1/2 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened
1/4 cup confectioners’ sugar
1 carton (8 ounces) frozen whipped topping, thawed
2 to 3 kiwifruit, peeled and thinly sliced
1 to 2 firm bananas, sliced
1 can (11 ounces) mandarin oranges, drained
1/2 cup red grape halves
1/4 cup sugar
1/4 cup orange juice
2 tablespoons water
1 tablespoon lemon juice
1 1/2 teaspoons cornstarch
Pinch salt
1. Pat the cookie dough into an ungreased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown; cool.
2. In a bowl, beat the cream cheese and confectioners’ sugar until the blend is smooth. Fold in whipped topping. Spread over crust. Arrange fruit on the top.
3. In a saucepan, bring the sugar, orange juice, water, lemon juice, cornstarch and salt to a boil, stirring constantly for 2 minutes or until thickened. Cool; brush over fruit. Chill. Store in refrigerator.