1. Heat oven to 375°F.
2. Line 12-inch pizza pan with Reynolds Wrap® Aluminum Foil; spray with cooking spray. Arrange cookie dough slices in single layer on bottom of prepared pan; press together to completely cover bottom of pan. Bake 14 min.; cool completely.
3. Invert cookie crust onto plate; carefully remove foil. Turn crust over on plate.
4. Beat cream cheese, sugar and vanilla with mixer until blended; spread onto crust. Top with fruit.
5. Press preserves through sieve to remove any lumps; discard strained solids. Mix preserves with water until blended; brush onto fruit. Refrigerate 2 hours.
- 13 g Total fat
- 6 g Saturated fat
- 0 g Trans fat
- 35 mg Cholesterol
- 210 mg Sodium
- 38 g Total Carbohydrates
- 2 g Dietary Fibers
- 24 g Sugars
- 3 g Protein
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Nutritional Information
- 13 g Total fat
- 6 g Saturated fat
- 0 g Trans fat
- 35 mg Cholesterol
- 210 mg Sodium
- 38 g Total Carbohydrates
- 2 g Dietary Fibers
- 24 g Sugars
- 3 g Protein
Directions
1. Heat oven to 375°F.
2. Line 12-inch pizza pan with Reynolds Wrap® Aluminum Foil; spray with cooking spray. Arrange cookie dough slices in single layer on bottom of prepared pan; press together to completely cover bottom of pan. Bake 14 min.; cool completely.
3. Invert cookie crust onto plate; carefully remove foil. Turn crust over on plate.
4. Beat cream cheese, sugar and vanilla with mixer until blended; spread onto crust. Top with fruit.
5. Press preserves through sieve to remove any lumps; discard strained solids. Mix preserves with water until blended; brush onto fruit. Refrigerate 2 hours.