**Yield** 12 servings **Prep Time** 20 min **Make Time** Bake 16-20 min; Cool ~30 min; Chill >=1 hr ## Special Equipment - 12-inch pizza pan - Cooking spray - Electric mixer - Cooling rack - Pastry brush or spoon ## Ingredients - 1 roll (16.5 oz) refrigerated Pillsbury Sugar Cookie Dough - 1 package (8 oz) cream cheese, softened - 1/3 cup sugar - 1/2 teaspoon vanilla - 2 kiwifruit, peeled, halved lengthwise and sliced - 1 cup halved or quartered fresh strawberries (6 to 8 medium) - 1 cup fresh or frozen blueberries - 1/2 cup apple jelly ## Instructions 1. Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. 2. Break up cookie dough into pan; press dough evenly around the pan, leaving 1/2 inch around the edge. 3. Bake 16 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes. 4. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed, about 30 seconds or until fluffy. Spread mixture over cooled crust. 5. Arrange fruit over cream cheese. Stir jelly until smooth; brush or spoon over fruit. 6. Refrigerate until chilled, at least 1 hour. To serve, cut into wedges or into 4 rows by 3 rows for squares. Cover and refrigerate any remaining pizza. ## Notes - If using frozen blueberries, thaw and pat dry to minimize bleeding. - Change up fruit: raspberries, mandarin segments, or blackberries work well. - For shine without jelly, warm apricot jam and strain before brushing. ## Make History - Converted from Pillsbury recipe on September 8, 2025.