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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 16 |
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This recipe makes a great breakfast dish or eye-catching appetizer, as well as a scrumptious dessert for parties and picnics. I've made it so many times and always receive lots of compliments! Ingredients:
2 tubes (8 ounces each) refrigerated crescent rolls |
1 package (8 ounces) cream cheese, softened |
1 cup confectioners' sugar |
2 tablespoons seedless raspberry jam |
1 carton (8 ounces) frozen whipped topping, thawed |
4 medium kiwifruit, peeled and sliced |
1-1/3 cups sliced fresh strawberries |
1-1/3 cups each fresh raspberries, blueberries and blackberries |
1/2 cup flaked coconut, toasted |
Directions:
1. Unroll crescent dough and place in a greased 15-in. x 10-in. x 1-in. baking pan. Press onto the bottom and up the sides of pan; seal seams. Bake at 375° for 15-20 minutes or until golden brown. Cool on a wire rack.
2. Meanwhile, in a small bowl, beat the cream cheese, confectioners' sugar and jam until smooth. Fold in whipped topping. Spread over crust. Arrange fruit over top. Sprinkle with coconut. Chill until serving. Yield: 16 servings.
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