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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  • prep time 30 min
  • total time 2 hr 5 min
  • ingredients 8
  • servings 16
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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