Fruit Pizza

Name: Fruit Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 roll frozen sugar cookie dough; 1 medium container Cool Whip; 8 oz. cream cheese; 1/2 c. sugar; 1 can crushed pineapple, drained; 2 or 3 bananas; 1 large pkg. whole frozen strawberries, drained (or fresh strawberries); 1 can coconut (may omit); 1 c. chopped pecans; cherry halves (if desired)

Eats Now Editorial Team · 924 kcal · General

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Fruit Pizza – a delicious recipe with cream cheese, sugar, pineapple, bananas, frozen strawberries, coconut. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 roll frozen sugar cookie dough
1 medium container Cool Whip
8 oz. cream cheese
1/2 c. sugar
1 can crushed pineapple, drained
2 or 3 bananas
1 large pkg. whole frozen strawberries, drained (or fresh strawberries)
1 can coconut (may omit)
1 c. chopped pecans
cherry halves (if desired)

1
Crust:
2
Cut sugar cookie dough (do not roll) into 1/2-inch slices and place on a pizza pan, approximately 1-inch apart.
3
Bake according to package directions.
4
Let cool completely.

924

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 roll frozen sugar cookie dough, 1 medium container Cool Whip, 8 oz. cream cheese, 1/2 c. sugar, and more.

Yes, Fruit Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
924 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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