Ingredients:
1 package (18-ounces) refrigerated
sugar dough rounds
1 package (8-ounces) cream cheese, softened
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
1 cup (6-ounces) semisweet chocolate mini chips
1 cup prepared Ball* Raspsberry Freezer Jam (recipe below)
1 kiwifruit, peeled and sliced, if desired
1/4 cup whole red respsberries, if desired
Preheat oven to 350 degrees. Grease 12-inch pizza pan. Place cookie dough rounds in a circle in the middle of greased pan. Press rounds to form a 9-inch circle.
Bake for 12 minutes or until the edges are golden brown. Allow to cool about 15 minutes.
In medium mixing bowl, beat cream cheese, confectioners' sugar, milk and vanilla on medium speed until light and fluffly.
Spread cream cheese mixture over cooled cookie crust to within 1-in. of edge. Sprinkle with chocolate chips. Gently spread jam over top. Garnish with kiwi and raspberries if desired. Refrigerate until ready to serve.
Yields: 12 servings
1 package (18-ounces) refrigerated
sugar dough rounds
1 package (8-ounces) cream cheese, softened
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
1 cup (6-ounces) semisweet chocolate mini chips
1 cup prepared Ball* Raspsberry Freezer Jam (recipe below)
1 kiwifruit, peeled and sliced, if desired
1/4 cup whole red respsberries, if desired
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Preheat oven to 350 degrees. Grease 12-inch pizza pan. Place cookie dough rounds in a circle in the middle of greased pan. Press rounds to form a 9-inch circle.
Bake for 12 minutes or until the edges are golden brown. Allow to cool about 15 minutes.
In medium mixing bowl, beat cream cheese, confectioners' sugar, milk and vanilla on medium speed until light and fluffly.
Spread cream cheese mixture over cooled cookie crust to within 1-in. of edge. Sprinkle with chocolate chips. Gently spread jam over top. Garnish with kiwi and raspberries if desired. Refrigerate until ready to serve.
Yields: 12 servings