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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 16 |
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I first made this eye-pleasing treat for a church social. Not only were people impressed with the taste, but it was one of the most beautiful desserts there. Ingredients:
1 package (8 ounces) cream cheese, softened |
1/2 cup sour cream |
1/4 cup confectioners' sugar |
2 tablespoons 2% milk |
1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened |
2 cups fresh blueberries |
2 cups fresh raspberries |
8 fresh strawberries, sliced |
3/4 cup apricot preserves |
Directions:
1. In a large bowl, beat cream cheese and sour cream until smooth. Beat in confectioners' sugar and milk. Chill.
2. Meanwhile, press cookie dough onto an ungreased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown. Cool completely on a wire rack.
3. Spread cream cheese mixture over crust to within 1/2 in. of edges. Arrange fruit over top.
4. In a small microwave-safe dish, microwave preserves, uncovered, on high for 45-60 seconds or until melted. Drizzle over fruit. Chill until serving. Refrigerate leftovers. Yield: 16 servings.
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