Summer Dessert Pizza

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Fruit Pizza


  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners’ sugar
  • 2 tablespoons seedless raspberry jam
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 4 medium kiwifruit, peeled and sliced
  • 1⅓ cups sliced strawberries
  • 1⅓ cups each fresh raspberries, blueberries and blackberries
  • ½ cup flaked coconut, toasted


  1. Unroll the crescent dough and place in a greased 15-by-10-by-1-inch baking pan. Press onto the bottom and up the sides of pan; seal seams. Bake at 375 degrees for 15–20 minutes or until golden brown. Cool on a wire rack.


  2. Meanwhile, in a small bowl, beat the cream cheese, confectioners’ sugar and jam until smooth. Fold in whipped topping. Spread over crust. Arrange fruit over top. Sprinkle with coconut. Chill until serving. 

Recipe courtesy of

Taste of Home

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