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Cookie Dessert

Prep Time:
15 min

Total Time:
30 min

Makes:
16

Take 1 pkg. (510g) refrigerated chocolate chip cookie dough, 1 tub (250 g) Philadelphia Spreadable Cream Cheese, 1/3 cup sugar, 2 cups Cool Whip Topping and mix & match your recipe from these options...

flavouring options	fruit choices	topping possibilities
1 Tbsp. unsweetened cocoa	2 cups sliced strawberries	Bakers Semi-Sweet Chocolate Chips
1 tsp. ground cinnamon	2 apples, very thinly sliced	caramel ice cream topping
1 tsp. vanilla	2 bananas, sliced	chocolate topping
1 tsp. grated orange peel	1 can (14 fl oz/398 mL) pineapple tidbits in juice, drained; 1/4 cup maraschino cherries	shredded coconut

PRESS cookie dough onto 12-inch pizza pan. Bake in preheated 350°F oven for 20 min or until golden brown. Cool in pan on wire rack.

BEAT softened cream cheese, sugar and flavouring in large bowl with electric mixer on high speed until well blended. Gently stir in whipped topping.

SPREAD cream cheese mixture over crust; top with fruit and 1/4 cup topping. Serve immediately or cover and refrigerate until ready to serve. Cut into 16 wedges to serve. Store leftovers in refrigerator.

Kraft Kitchens Tips

If you don't have a pizza pan, divide dough in half; place each half on an ungreased baking sheet. Press each half into 8-inch circle. Bake at 350°F for 15 min or until golden brown. Continue as directed.

Cooking Know-How

To keep apples and bananas from browning, toss with a little fresh lemon juice.

K:43928v0ec:87969

(22)

Rated

by siddall on 7/9/2008
" I made this, but used the bottom of the Mud Pie recipe, and used the topping of this Cookie Dessert. Worked for me. everyone loved it. Florence"

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