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

Ingredients

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

Directions

  • 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.

Serving size
(1 slice, 1/10 of pizza)

  • Calories 500
  • Calories from Fat190g
  • Total Fat 21g
  • Saturated Fat 8g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 60mg
  • Sodium 210mg
  • Potassium 0mg
  • Total Carbohydrates 72g
  • Dietary Fiber 1g
  • Sugars 57g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet