Tropical Fruit Pizza
|Refrigerated sugar cookie dough||18 Ounce (1 Package)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Grated orange rind||1 1⁄2 Teaspoon|
|Coconut extract||1 Teaspoon|
|Fat free cream cheese||8 Ounce, softened (1 Block)|
|Peeled ripe mango pieces||1 Cup (16 tbs) (1 Inch Size)|
|Sliced banana||1 Cup (16 tbs) (1 Large Size)|
|Fresh pineapple slices||6 , cut into half (1/2 Inch Size)|
|Kiwifruit||2 , each peeled and cut into 8 slices|
|Apricot preserves||1⁄4 Cup (4 tbs)|
|Triple sec/Orange juice||1 Tablespoon (Orange Flavored Liqueur)|
|Sweetened flaked coconut||2 Tablespoon|
1. Preheat oven to 350°.
2. Cut cookie dough into 8 slices, firmly press slices into a 12-inch round pizza pan coated with cooking spray. Bake at 350° for 25 minutes or until lightly browned. Cool completely on a wire rack.
3. Combine sugar, orange rind, extract, and cream cheese in a bowl, beat with a mixer at medium speed until blended. Spread cream cheese mixture over cookie crust, leaving a 1/2-inch margin around edges. Arrange mango, banana, pineapple, and kiwifruit on top of cream cheese mixture. Combine preserves and liqueur in a small microwave-safe bowl, and microwave at HIGH 30 seconds or until melted. Drizzle over fruit pieces, sprinkle with toasted coconut. Chill 1 hour.