We went to a game night at friend’s home yesterday and in lieu of a rich and chocolaty dessert we took mini-fruit pizzas instead. I saw the recipe on the Pillsbury website a few weeks ago and bookmarked it in hopes that I’d have an occasion to make them soon. Now that strawberries are back in season I am always looking for an excuse to eat them! These were quick to make and tasted great! We are still chowing down on the leftovers! I used fruit I had on hand, strawberries, kiwis, and mandarin oranges.
Mini Fruit Pizzas (made by Julia)
 |
| 1 |
(18-oz.) pkg. (20 cookies) Pillsbury® Ready to Bake!™ Refrigerated Sugar Cookies |
| 1 |
(8-oz.) pkg. cream cheese, softened |
| 2 |
tablespoons frozen limeade concentrate, thawed |
| 1/2 |
cup powdered sugar |
| 10 |
fresh strawberries, quartered |
| 1 |
kiwi fruit, peeled, cut in half lengthwise and cut into 10 slices |
| 1/2 |
cup fresh blueberries |
| 1/2 |
cup fresh raspberries |
|
| 1 . |
Bake cookies as directed on package. Cool 10 minutes or until completely cooled. |
| 2 . |
Meanwhile, in medium bowl, combine cream cheese, limeade concentrate and powdered sugar; beat until smooth. |
| 3 . |
Spread each cooled cookie with 1 tablespoon cream cheese mixture. Arrange fruit on top of each. Serve immediately, or cover and refrigerate up to 2 hours.
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Oh my gosh – those almost look too good to eat. Almost