Prep Time 30 min
Cook Time 12 Min
Servings 10
Difficulty Easy


  • No-Stick Cooking Spray
  • 1 package refrigerated sugar cookie dough
  • 1 (8 oz.) package cream cheese softened
  • 1 jar Dickinson's® Lemon Curd
  • 1/2 teaspoon almond extract
  • 1 cup sliced peaches fresh or canned
  • 2 cups quartered fresh strawberries
  • 1 cup blueberries fresh or frozen
  • 1 (12 oz.) jar Crosse & Blackwell® Red Currant Jelly


  • Step 1

    HEAT oven to 350°F. Spray 14-inch pizza pan lightly with no-stick cooking spray. Press cookie dough onto tray. Bake 8 minutes or until lightly browned; cool.

  • Step 2

    MIX cream cheese with curd in small bowl until smooth; blend in almond extract. Spread cheese mixture on cooled crust. Arrange fruit on cheese mixture.

  • Step 3

    SOFTEN jelly by stirring vigorously until smooth. Brush fruit with softened jelly. Chill several hours before serving.