Directions:
- Mix the sugar cookie mix according to directions (the Betty Crocker mix uses the 1 egg and 1 stick of butter).
- Pat cookie dough evenly into an ungreased pizza pan (you can use a cookie sheet in a pinch).
- Bake at 375 degrees for about 18 minutes, or until edges are a light brown.
- Remove from oven and allow to cool completely. This is critical, or your crust will be soggy.
- While the cookie cools, mix the powdered sugar, milk, cream cheese, vanilla and almond extract with a mixer on medium speed until creamy. You can add up to an additional teaspoon of milk if it is too thick.
- When crust has completely cooled, spread the cream cheese mixture over the crust, almost to the edges.
- Decorate pizza with the fruit in any fashion you desire.
- To serve, cut into wedges with a pizza cutter.
- Refrigerate any leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 479.37 Kcal (2007 kJ) | ||
| Calories from fat | 270.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.02g | 46% | |
|---|---|---|---|
| Cholesterol | 55.03mg | 18% | |
| Sodium | 436.64mg | 18% | |
| Potassium | 882.66mg | 19% | |
| Total Carbs | 49.19g | 16% | |
| Sugars | 31.26g | 125% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 5.39g | 11% | |
| Vitamin C | 23.8mg | 40% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 55mg | 6% | |
| Amount Per 100 g | |||
| Calories | 360.49 Kcal (1509 kJ) | ||
| Calories from fat | 203.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.58g | 46% | |
|---|---|---|---|
| Cholesterol | 41.39mg | 18% | |
| Sodium | 328.35mg | 18% | |
| Potassium | 663.77mg | 19% | |
| Total Carbs | 36.99g | 16% | |
| Sugars | 23.51g | 125% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 4.05g | 11% | |
| Vitamin C | 17.9mg | 40% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 41.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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