Whipped Peanut Butter Fruit Pizza

Prep Time 25 min
Cook Time 12 Min
Servings 16
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 (17.5 oz.) pkg. sugar cookie mix (dough prepared according to package directions)
  • 1 cup Jif® Whips® Whipped Creamy Peanut Butter
  • 1 (6 oz.) container fresh red raspberries (about 1 1/2 cups)
  • 2 (4.4 oz.) containers fresh blueberries (about 2 cups)
  • 1/4 cup white baking chips

Directions

  • Step 1

    HEAT oven to 375°F. Coat 12-inch pizza pan with no-stick cooking spray. Press cookie dough evenly in prepared pan to form crust. Bake 10 to 14 minutes or until light golden brown. Cool completely on wire rack.

  • Step 2

    SPREAD peanut butter spread over cookie crust to within 1/2 inch of edge. Arrange raspberries in shape of star in center of pizza. Arrange blueberries around raspberries to cover surface of pizza.

  • Step 3

    MICROWAVE baking chips in small heavy-duty plastic bag on HIGH 30 to 45 seconds, kneading every 10 seconds, until melted and smooth. Cut very small corner off bag. Drizzle over blueberries.

Serving size
(1/16 of recipe)

  • Calories 270
  • Calories from Fat140g
  • Total Fat 15g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 25mg
  • Sodium 250mg
  • Potassium 0mg
  • Total Carbohydrates 32g
  • Dietary Fiber 2g
  • Sugars 18g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet