Raspberry-Kiwi Dessert Pizza

Looks like it came from a bakery case, but you can put it together in less than half an hour! Refrigerated cookies are the time-saver. MORE+ LESS-

By Pillsbury Kitchens

Updated June 7, 2019

Make with

Pillsbury Cookies

Ingredients

1/2

cup orange marmalade

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

1/2

cup miniature semisweet chocolate chips

container (8 oz) cheesecake-flavored cream cheese

kiwifruit, peeled, sliced

pint (2 cups) fresh raspberries

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1

Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. In microwavable measuring cup, place marmalade. Microwave uncovered on High 30 to 60 seconds or until melted and hot. Strain marmalade, reserving both peel and glaze. Return glaze to measuring cup. Set aside.
2

Break up cookie dough in pan; press dough evenly in bottom of pan to within 1/2 inch of edge. Spread lightly with strained marmalade peel. Sprinkle with chocolate chips; press chips lightly into dough.
3

Bake 16 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
4

Stir cream cheese until spreading consistency. Spread over crust. Arrange fruit on cream cheese layer. Microwave marmalade glaze on High 10 to 15 seconds or until heated. Brush or spoon glaze over fruit. Refrigerate until set, at least 1 hour. Cover and refrigerate.

For easier cleanup and removal, we recommend lining the pan with cooking parchment paper. Cut 14-inch round from cooking parchment paper. Line 12-inch pizza pan with cooking parchment paper round, leaving some to hang over edge of pan. Hold the cooking parchment paper in place by adding a dab of shortening or softened butter on pan before placing the parchment. Do not spray or grease cooking parchment paper. Press dough 1/2 inch from edge of lined pan. Bake as directed on recipe.