Berries and Cream Dessert Triangles

Almost too pretty to eat... but don't miss a bite of these impressive -- but easy -- fruit pizza wedges that get a head start with refrigerated cookie dough.

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Servings 16

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( 37 ) Ratings

37 Ratings

5 Stars

4 Stars 24%

3 Stars 17%

2 Stars 20%

1 Stars 10%

Member Reviews ( 13 )

2f2203a1-dc65-430b-8f90-298571edb36b

ingredients 8
Prep Time 30 min
Total Time 2 hr 5 min

Ingredients

Crust

2: rolls (16.5 oz) Pillsbury® refrigerated sugar cookie dough

Filling

1: cup white vanilla baking chips (6 oz)

1: package (8 oz) cream cheese, softened

Topping

1/2: cup sugar

2: tablespoons cornstarch

1/3: cup water

1 1/2: cups sliced fresh strawberries

2: cups fresh blueberries

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Directions

1 Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray. Press cookie dough in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
2 In small microwaveable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3 In 2-quart saucepan, mix sugar, cornstarch and water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool 10 minutes.
4 In medium bowl, gently stir strawberries and 1/4 cup cornstarch mixture together until well mixed. In another bowl, gently stir remaining 1/4 cup cornstarch mixture and blueberries together until well mixed. Spoon strawberry mixture lengthwise over half of cream cheese mixture and blueberries over remaining half of cream cheese mixture. Refrigerate 30 minutes.
5 Cut bars in half lengthwise; cut each half into eight 3 1/2-inch triangles. Store in refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 9g, 9% Trans Fat 3g 3% ),
Cholesterol: 20mg; 20%;
Sodium: 270mg; 270%;
Total Carbohydrate: 57g; 57%
(Dietary Fiber 0g 0% Sugars 40g 40% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 20%;
Calcium: 4%;
Iron: 4%;

Exchanges:

1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

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

Review & Comments

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meakers48101

report Posted Oct. 15, 2012 7:55 AM

I made this recipe, and it was very good, the only problem is the crust is VERY HARD, and almost impossible to cut. What am I doing wrong? I triedless time cooking the cookie crust, but alas that didn't work either. I need advice on what I am doing wrong.

palaciosamantha

report Posted Sep. 18, 2012 9:15 AM

These are amazing! Great with a mixture of fruits too!

KathyEberlyOvitt

report Posted Feb. 7, 2012 3:00 PM

Made this for super bowl. Got rave reviews. Only problem was cutting it...

MrsLynch1108

report Posted Aug. 24, 2011 1:46 PM

I made these for my moms bday party and they were a hit. Even my picky brother ate and loved them! My husband took the leftovers to his work and the guys at the fire department were raving about them. Farely easy to make too. I would definitely make them again.....well....my husband has already told me, I have to make them again. LOL =)

tam567

report Posted Jul. 4, 2011 11:02 AM

It seemed that two rolls of cookie dough was too much. Next time I'm going to try to make it using one roll in a 13x9 pan. Also, I think there's a typo where it says to use 1/4 and 1/4 of berry mixture. It should be 1/2 and 1/2. Excellent dessert!