Ingredients

The following ingredients have 14 Servings
  • non-stick baking spray
  • 1 tube Pillsbury Sugar Cookie Dough
  • 1 cup Philadelphia Ready to Eat Cheesecake Filling*
  • 1 cup lemon curd
  • 2 cups frozen whipped topping (thawed)
  • blue - 1 pint blueberries (or blackberries, purple grapes)
  • red - 1 pint raspberries (or red grapes, watermelon, strawberries, currants)
  • yellow - pineapple (or yellow melon, yellow peaches)
  • green - 2 kiwi (or honeydew melon)
  • orange - 2 apricots (or cantaloupe, oranges, ripe peaches)
  • white - 1 banana (or pears, apples tossed with some lemon or lime juice)
  • 8 ounces cream cheese, (softened)
  • 1/4 cup granulated sugar

Instruction

  • Prehaat oven to 350 degrees F.
  • Press cookie dough into round pan.
  • Lightly spray pizza pan with non-stick baking spray.
  • Use a paper towel to dab off any excess spray.
  • Press cookie into an even layer in the pan.
  • Bake for 14-16 minutes until golden brown.
  • Allow to cool completely.
  • In a mixing bowl, combine Philadelphia Ready to Eat Cheesecake Filling and lemon curd.
  • Fold in whipped topping.
  • Set the cookie upside down on a large cutting board or serving platter.
  • Spread lemon cheesecake mousse in an even layer over entire surface of cookie using an offset spatula or rubber spatula.
  • Arrange fruit around cookie in a beach ball pattern (using the tutorial instructions).