Fruit-Topped Sugar Cookie Dessert Pizza

By DeliciouslyDished

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Ingredients

• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
• 1 cup heavy whipping cream, divided
• 1/2 cup cold water
• 1 pkg. (3.4 oz.) vanilla instant pudding & pie filling mix
• 4 cups fruit (raspberries, sliced bananas, kiwifruit, grapes and/or strawberries)
• 1/4 cup flaked coconut

Preparation

Step 1

PREHEAT oven to 325° F. Grease large baking sheet or pizza pan. Press dough onto prepared sheet or pan to measure an 8-inch circle.

BAKE for 16 to 18 minutes or until lightly golden. Cool completely in pan on wire rack.

BEAT 1/2 cup cream, water and pudding mix in medium mixer bowl for 1 minute or until thoroughly blended. Let stand for 5 minutes.

BEAT remaining 1/2 cup cream in large mixer bowl until soft peaks form. Gently fold pudding into the whipped cream until well blended.

SPREAD pudding mixture evenly over cooled crust to within 1/2-inch of edge. Arrange fruit as desired on top of pudding mixture. Sprinkle with coconut. Serve immediately or refrigerate up to 1 hour before serving.

TIP:
•Coconut can also be toasted.
•Cookie crust and pudding mixture, which should be refrigerated, can be made ahead and stored separately.