Recipe courtesy of Carmella Dellaporte.
As I said, I usually make this in the summer, so you can actually use any seasonal fruit you want. I've seen it done with all berries and with orange segments. This is one that gets asked for whenever there is a party!
1 Roll Pillsbury Sugar Cookie dough
8 oz. Cream cheese, softened
8 oz. Cool Whip
¼ cup sugar
1 can (20 oz.) crushed pineapple, drained and juice reserved
sliced banana, strawberry, kiwi, grapes, etc. (dipped in pineapple juice)
slivered almonds (optional)
Preheat oven to 350. Grease pizza pan. Cut cookie dough as directed and place on pizza pan and flatten. Bake 15 to 20 minutes or until done. Let cool thoroughly.
Mix cream cheese, Cool Whip and sugar together until Cool Whip is all mixed in and mixture is smooth. Spread on cooled cookie. Spread pineapple on top. Place sliced fruits on top. Sprinkle with coconut and almonds. Refrigerate at least one hour before serving.