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