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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 20 |
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I like to prepare this easy, colorful treat first thing in the morning when we're expecting guests that evening.Nina Vilhauer, Mina, South Dakota Ingredients:
1 tube (16-1/2 ounces) refrigerated sugar cookie dough |
2 packages (8 ounces each) cream cheese, softened |
1 cup confectioners' sugar |
1 teaspoon vanilla extract |
1 carton (8 ounces) frozen whipped topping, thawed |
1 cup fresh strawberries, halved |
1 cup seedless red grapes |
1 cup fresh blueberries |
2 kiwifruit, peeled and sliced |
1 can (11 ounces) mandarin oranges, drained |
1 cup sugar |
3 tablespoons cornstarch |
1 cup orange juice |
1/4 cup unsweetened pineapple juice |
Directions:
1. Pat cookie dough onto the bottom of an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-12 minutes or until deep golden brown. Cool completely on a wire rack.
2. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Spread over the crust. Arrange fruit on top.
3. In a small saucepan, combine the sugar, cornstarch, orange juice and pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool; drizzle over fruit. Refrigerate until chilled. Yield: 20 servings.
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