Prep Time 25m
Cook Time 12m
Ready Time 90m
Yield 16 servings

  • Crisco® Original No-Stick Cooking Spray
  • 1 (17.5 oz.) package 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
Preparation Directions
  • Step 1Heat 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 2Spread 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 3Microwave 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.
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