• 20servings
  • 150minutes
  • 230calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pouch (1 lb 1 1/2 oz) Betty Crocker® sugar cookie mix

  2. 1/2 cup butter or margarine, softened

  3. 1 egg

  4. 1 package (8 oz) cream cheese, softened

  5. 1/3 cup sugar

  6. 1/2 teaspoon vanilla

  7. 4 cups sliced fresh strawberries

  8. 3 cups fresh blueberries

  9. 1 cup fresh raspberries

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Line 15x10x1-inch or 13x9-inch pan with foil. Spray bottom only of foil with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.

  2. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust.

  3. Arrange fruit over cream cheese. Refrigerate at least 1 hour until chilled. To serve, cut into 5 rows by 4 rows. Cover and refrigerate any remaining fruit pizza.


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