Mesquite Fruit Pizza
Ice cream? Overdone. Jello? Heck no. But what about bringing a blast from the past with a Mesquite Bean Jelly twist? Fruit pizzas are gaining popularity, making a splash in bakeries, specialty shops and even family kitchens just like yours and mine.We can do this! Not only is this recipe easy to make, it’s a crazy good showstopper! It has a classy Jackie-O retro vibe to it with an understated lusciousness that makes this tasty treat addictive!
Maybe it’s that it’s not too sweet yet satisfies that cavity craving, or it could be all that gorgeous fruit paired with our Mesquite Bean Jelly. Whatever it is, it works as the perfect summer snack! And let’s face it summer’s sweeter with fresh fruit and berries. After all, colorful produce is plentiful this time of year, so it’s perfect for sprucing up after-dinner surprises.
Our Mesquite Fruit Pizza showcase shortbread crusts tucked under a cool, creamy spread decorated with a rainbow of ripe fruits, berries and our Mesquite Bean Jelly. It’s guaranteed to impress everyone at your upcoming pool party or sunny afternoon picnic.
Mesquite Fruit Pizza
Ingredients
16 ounces refrigerated sugar cookies
8 ounces cream cheese, softened
1/4 c. sugar
2 kiwifruit, peeled and sliced
1 c. sliced fresh strawberries
1 c. fresh blueberries
Instructions
1. Preheat oven to 350°F. Spray 12-inch pizza pan
with cooking spray. Press cookie dough evenlyon the bottom of pan. Bake 16 to 20 minutes or
until golden brown. Cool completely for about 30 minutes.
2. In small bowl, beat cream cheese and sugar with a mixer until fluffy. Spread mixture over
cooled crust.
3. Arrange fruit over cream cheese. Stir jelly until smooth and brush over fruit. Refrigerate at
least 1 hour or more. Cut into wedges or squares. Enjoy!
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