- Apr 14, 2004
- 3,020
- 403
~~Mini Fruit Pizzas~~
1 package/tube sugar cookie dough-the one that comes in 24 cubes is perfect amount for 2 muffin pans!
1 block cream cheese, softened
1 tub frozen whipped topping, thawed
1/2 cup powdered sugar
1 tsp. vanilla
6 strawberries
2 kiwi
1/2 cup fresh blueberries
1 can peaches in syrup
Preheat oven to 325 degrees. Using the Pampered Chef Muffin Pan, place 1 dough cube in each tray and bake on middle rack for 10-12 minutes or until they are just starting to brown around the edges. Remove and cool for 10 minutes on Stackable Cooling Rack. Use the Citrus Peeler to remove from pan. Cool completely.
In Classic Batter Bowl, whisk together cream cheese, vanilla and powdered sugar. Gently fold in whipped topping. Place 1/2 of mixture in Easy Accent Decorator fitted with the piping tip. Set aside.
Wash and dry fruit. Use the Core & More to remove the stems from the strawberries. Peel the kiwi with the Serrated Peeler. Slice both kiwi and strawberries with the Egg Slicer Plus. Drain peaches using Can Strainer. Slice peaches into chunks using Forged Petite Paring Knife.
Place cookie cups on serving tray. Pipe filling into each cup and then top with fruit pieces in desired amount and pattern. Refrigerate until needed - not more than 12 hours as the cookie cups will get soggy.
Enjoy!!
