 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
1 (18-ounce) package refrigerated sugar cookie dough |
cooking spray |
1/3 cup sugar |
1 1/2 teaspoons grated orange rind |
1 teaspoon coconut extract |
1 (8-ounce) block fat-free cream cheese, softened |
1 cup (1-inch) pieces peeled ripe mango |
1 cup sliced banana (about 1 large) |
6 (1/2-inch) slices fresh pineapple, cut in half |
2 kiwifruit, each peeled and cut into 8 slices |
1/4 cup apricot preserves |
1 tablespoon triple sec (orange-flavored liqueur) or orange juice |
2 tablespoons flaked sweetened coconut, toasted |
Directions:
1. Preheat oven to 350°.
2. Cut cookie dough into 8 slices; firmly press slices into a 12-inch round pizza pan coated with cooking spray. Bake at 350° for 25 minutes or until lightly browned. Cool completely on a wire rack.
3. Combine sugar, orange rind, extract, and cream cheese in a bowl; beat at medium speed of a mixer until blended. Spread cream cheese mixture over cookie crust, leaving a 1/2-inch margin around edges. Arrange mango, banana, pineapple, and kiwifruit on top of cream cheese mixture. Combine preserves and liqueur in a small microwave-safe bowl, and microwave at high 30 seconds or until melted. Drizzle over fruit; sprinkle with toasted coconut. Chill 1 hour.
|
|