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Fruit and Cookie Pizza 

Prep time: 10 min
Cook Time: 11 min
Yield: 16 servings

Ingredients:

Crisco® Original No-Stick Cooking Spray
1 (15.5 oz.)package PILLSBURY Reduced Sugar Sugar Cookie Mix
1/3cup Crisco® Pure Vegetable Oil
2tablespoons water
1/2teaspoon almond extract (optional)
1 large egg
1/4cup Pillsbury® Reduced Sugar Vanilla Frosting
1/4cup Smucker's® Apricot Low Sugar Preserves
FRUIT FOR TOPPING
1cup sliced strawberries (about 8 medium)
2tablespoons Smucker's® Apricot Low Sugar Preserves
1 kiwi, thinly sliced, cut into fourths
1 (8 oz.)can pineapple tidbits, drained
1/2cup blueberries

Preparation Directions:

1.HEAT oven to 375°F. Coat 12-inch pizza pan with no-stick cooking spray.
2.COMBINE cookie mix, oil, water, almond extract and egg in medium bowl. Mix with spoon until evenly moistened. Spread evenly just to the edge of prepared pan.
3.BAKE 9 to 11 minutes or until light golden brown. Cool completely.
4.BLEND frosting and 1/4 cup preserves until smooth. Spread on cooled cookie. Gently stir sliced strawberries with preserves until berries are evenly coated. Cut cookie into 16 wedges. Arrange rows of strawberries, kiwi, pineapple and blueberries within each wedge. Serve immediately.
TIPBe careful not to overbake. Cookie may puff up in middle while baking but will flatten as it cools.