"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Fruit Pizza Recipe

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This recipe for Fruit Pizza, by , is from The Koeberlein Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Ulibarri
Added: Sunday, August 23, 2009


1 package (17 oz.) refrigerated sugar cookies
2 c. whipped topping (Cool Whip)
1/2 c. sour cream
1 package (4 oz.) cream cheese, softened
Assorted fresh sliced fruit (strawberries, blueberries, pineapple, kiwi, etc.)

1/2 c. sugar
dash salt
1 T. cornstarch
1/2 c. orange juice
2 T. lemon juice
1/4 c. water
1/2 t. grated orange peel

Cut cookie dough into 1/8 inch slices. Arrange dough slices, overlapping slightly, on a foil lined pizza pan or 15X10X1 inch jelly roll pan. Press edges together to seal. Bake at 375 for 10-12 minutes or until browned. Cool. Remove from foil to a serving plate. Fold whipped topping into sour cream and cream cheese. Spread over crust. Arrange fruit on whipped topping mixture.

Stir together glaze ingredients and cook about 1 minute after it comes to a boil. Cool. Spoon over fruit and chill. Cut in wedges to serve.




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