Fruit Pizza

• 16 ounces, weight Pillsbury Sugar Cookie Log
• 4 ounces, weight Cream Cheese, Softened
• 2 Tablespoons Coconut Rum
• 8 ounces, weight Cool Whip
• 1 cup Sliced Strawberries
• 2 whole Kiwis, Sliced
• 3/4 cups Blueberries
• 1 whole Banana, Sliced
• 1/3 cups Sugar
• 1/3 cups Orange Juice
• 2 Tablespoons Lemon Juice
• 1/4 teaspoons Salt
• 1-1/2 teaspoon Cornstarch

1. Preheat oven to 350 degrees (or whatever temperature the dough calls for).
2. Let the dough come to room temperature, and press it into a cookie sheet. Make sure it is thin. Bake for about 10 minutes, rotate pan, then bake for another 5 mintues. The baking time will all depend on how cold the dough was and your own oven, so watch carefully. Do not overbake!
3. One cookie has cooled, beat cream cheese, rum and Cool Whip with a hand mixer. Spread on the cookie crust. Top with strawberries, kiwis, and blueberries, leaving space for the bananas. I add them last so they don't get brown. Refrigerate while you make the glaze.
4. For the glaze, combine sugar, orange juice, lemon juice, salt, and cornstarch in a small saucepan. Stir constantly until mixture thickens. Let cool for about 10 minutes. Add bananas to the pizza, then drizzle the glaze on top.
5. Refrigerate for at least 1 hour.

sugar, weight cream cheese, coconut rum, strawberries, kiwis, blueberries, banana, sugar, orange juice, lemon juice, ubc, cornstarch

Taken from tastykitchen.com/recipes/desserts/fruit-pizza-4/ (may not work)