1 (17 oz.) roll refrigerated sugar cookie dough 2 (8 oz.) cartons soft cream cheese with pineapple, softened 6 cups cut or sliced mixed fresh fruits 2/3 c. white grape juice or apple juice 2 tsp. cornstarch
Pat cookie dough onto two 12-inch greased pizza pans. Extend crust over edges. Prick with fork and bake at 350 degrees for 10 to 12 minutes or until golden brown. Remove from oven and let cool.
Spread one container of softened cream cheese over each cooled cookie crust. Arrange fruit over cheese. In small saucepan, combine juice and cornstarch. Bring to boil, then reduce heat to simmer until thick and clear, stirring constantly. Cool until warm. Spoon over fruit. Refrigerate pizzas until glaze is set. Cut into wedges to serve. Enjoy!
Kimberley Bevins, author of Timeless Treasures. E-mail firstname.lastname@example.org
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