Prep Time: 20 min (Ready in 1 hr 35 min )
Makes: 24 servingsShow your colors with a fun and festive dessert. Raspberries, blueberries and creamy filling are the red, white and blue toppings on the easy cookie crust.
Makes: 24 servingsShow your colors with a fun and festive dessert. Raspberries, blueberries and creamy filling are the red, white and blue toppings on the easy cookie crust.
1 (18-oz.) roll Refrigerated Sugar Cookies
1 (8-oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
2 teaspoons grated lemon peel
2 cups fresh raspberries
1 1/2 cups fresh blueberries
1/4 cup apple jelly, melted
1 (8-oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
2 teaspoons grated lemon peel
2 cups fresh raspberries
1 1/2 cups fresh blueberries
1/4 cup apple jelly, melted
Crust
Heat oven to 350°F. Spray 12-inch pizza pan with nonstick cooking spray. Cut cookie dough into 1/4-inch slices; place in sprayed pan. Press over bottom to form crust.
Bake at 350°F. for 15 to 20 minutes or until deep golden brown. Cool 25 minutes or until completely cooled.
Topping
In medium bowl, combine cream cheese, powdered sugar and lemon peel; beat until fluffy. Spread over cooled crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate 30 minutes or until set.Store in refrigerator.
In medium bowl, combine cream cheese, powdered sugar and lemon peel; beat until fluffy. Spread over cooled crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate 30 minutes or until set.Store in refrigerator.
Tampa Bay Chapter Rare Fruit Council International 