Teri’s Fruit Pizza


Contributed by: Teri LaFerney

Teri is a great cook and even though her recipes never have eggs in them (because of her son’s egg alergy) her dishes are always big hits at family get togethers.

Cookie Crust:

  • 1 Stick Margarine
  • one-half Cup White Sugar
  • one-half Cup Brown Sugar
  • 1 Tbsp. Vanilla
  • 1 Tbsp. Apple Cider Vinegar
  • 1 tsp. Baking Soda
  • one-half tsp. Salt
  • 3 Tbsp. Water
  • 1 one-half cups All-Purpose Flour

    • Filling:

  • 1 8 oz. Cream Cheese, softened
  • 1 one-half Cups Powdered Sugar
  • 1 Tbsp. Vanilla
  • 1 Tbsp. Butter or Margarine, softened

    • Cream margarine and sugars with vanilla and vinegar in an electric mixer. Add water and blend until creamy. Slowly add all other dry ingredients until smooth and well blended. Very slightly spray a round baking stone or pizza pan and place dough in the center. Mash cookie dough to a cookie shape about 1 inch thick and about 6 inches in diameter. Bake for approximately 20 to 25 minutes until it is set in the center. Let it cool completely then make filling and spread to the edges of crust.

    Decorate the top of the “pizza” with whatever fresh or canned fruit you prefer. I like to use Kiwi, Blueberries, Strawberries, Pineapple, Mandarin Oranges, and Grapes. Arrange the fruit in designs, or just place on top. Refrigerate for best results.

    Jones :: Aug.21.2007 :: Desserts ::

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