My mother’s original recipe has been modified. A quick and simple dessert that’s perfect for the fall when cranberries and apples are at their finest. I’ve prepared it using frozen cranberries and without the apples. Around the Thanksgiving holiday, I like to have it for dessert and as a breakfast treat. abundant in antioxidants! Using nut flour, I also created a version without wheat. Serve either simple or with a dollop of heavy cream, whipped cream, or ice cream on top.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 1 pizza |
Ingredients
- 1 (18 ounce) package sugar cookie dough, room temperature
- 1 ½ cups milk, divided
- 1 (3.3 ounce) package instant white chocolate pudding mix
- 1 (8 ounce) package cream cheese, softened
- 1 cup prepared margarita mix
- ½ cup white sugar
- 2 tablespoons cornstarch
- 1 (10 ounce) package frozen sliced strawberries, thawed
- 1 (8 ounce) container frozen whipped topping, thawed
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Put cookie dough onto a 12-inch pizza pan, rolling to fit to the edges in an even layer.
- Bake cookie dough ‘crust’ in preheated oven until golden brown, 10 to 14 minutes. Cool crust at room temperature until cool enough to handle. Carefully slide spatula under the ‘crust’ and remove from pan to a large, flat serving platter.
- Whisk 1 cup milk and pudding mix together in a bowl until smooth; put aside until set.
- Beat cream cheese and 1/2 cup milk together in a separate bowl. Add pudding mixture to the cream cheese mixture and stir until smooth; spread evenly over the ‘crust.’
- Stir margarita mix, sugar, and cornstarch together in a saucepan over medium-high heat; cook and stir until the sugar dissolves completely and the mixture thickens into a syrup. Remove from heat to cool slightly. Stir strawberries into the syrup; pour onto the pizza ‘crust’ and spread evenly.
- Dot the strawberry layer with whipped topping.
Nutrition Facts
| Calories | 394 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 11 g |
| Sodium | 255 mg |
| Sugars | 28 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Scrumptious
I actually made this as cookies and used all kinds of fruit for the top. My co-workers love it! My boss actually did a happy dance when I brought them in. The only thing was the cookies got soggy. Everyone said they didn’t care because they tasted like cake. I can’t decide if it was from the glaze or the pudding or because they sat prepared over night in the fridge. The next time I make them I will probably prep the night before and assemble them before I leave the house.
Everyone loved it. Made exactly as directed. The consistency was perfect. I had a little trouble getting my cookie off of the pan in one piece- suggest lining with wax paper or parchment paper.
I made this for Mother’s Day, and everyone loved it! I’ve made it twice now (= The first time, I spread out the cookie crust on a cookie sheet. I used kefir cheese in place of the cream cheese. I used fresh strawberries – ~2 pints, diced, adding them to the margarita mix mixture and mashing them. Both toppings were thinner than I wanted, with everything running off the crust. The second time, I sliced the cookie dough into 1/2 inch rounds, and placed them in an 8×11 baking pan. I left out the 1/2 cup milk, adding just the kefir cheese to the mixed pudding and 1 cup milk. I added extra cornstarch [1/2 – 1T], and stirred in the diced berries after the glaze thickened. I liked the second version better (=