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1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies, sliced

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

1/2 tsp. vanilla

4 cups assorted fresh fruit (kiwi and strawberry slices, red and black raspberries, drained canned mandarin oranges)

1/4 cup apricot preserves, pressed through sieve to remove lumps

1 Tbsp. water



Prep Time: 15 min
Total Time: 3 hr
Servings – 12

  • Heat oven to 375°F.
  • Line 12-inch pizza pan with Reynolds Wrap® Aluminum Foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to completely cover bottom of pan. Bake 14 min.; cool completely.
  • Invert onto plate; carefully remove foil. Turn crust over; place on plate.
  • Beat cream cheese, sugar and vanilla with mixer until blended; spread onto crust. Top with fruit.
  • Mix preserves and water; brush onto fruit. Refrigerate 2 hours.