Coconut Berry Pizza

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 2 tablespoons seedless raspberry jam
• 1 carton (8 ounces) frozen whipped topping, thawed
• 4 medium kiwifruit, peeled and sliced
• 1-1/3 cups sliced fresh strawberries
• 1-1/3 cups each fresh raspberries, blueberries and blackberries
• 1/2 cup sweetened shredded coconut, toasted

1. Unroll crescent dough and place in a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan; seal seams. Bake at 375u0b0 for 15-20 minutes or until golden brown. Cool on a wire rack.
2. Meanwhile, in a small bowl, beat the cream cheese, confectioners' sugar and jam until smooth. Fold in whipped topping. Spread over crust. Arrange fruit over top. Sprinkle with coconut. Chill until serving.

crescent rolls, cream cheese, sugar, seedless raspberry jam, frozen whipped topping, kiwifruit, fresh strawberries, fresh raspberries, coconut

Taken from www.tasteofhome.com/recipes/coconut-berry-pizza/ (may not work)