Cherry Cookie Pizza

Name: Cherry Cookie Pizza
Yield: 12 servings
Ingredients: Crust:; 1 1/3 cups margarine, softened; 2 whole eggs, slightly beaten; 2 tbsps fat-free milk; 2 tsps pure vanilla extract; 4 cups unbleached flour; 1 1/2 cups granulated sugar; 2 tsps baking powder; Topping:; 16 ozs fat-free cream cheese, softened; 1/4 cup powdered sugar, sifted; 21 ozs cherry pie filling, chilled

Adapted from Birds Eye Foods, Inc.

Crust:
1 1/3 cups margarine, softened
2 whole eggs, slightly beaten
2 tbsps fat-free milk
2 tsps pure vanilla extract
4 cups unbleached flour
1 1/2 cups granulated sugar
2 tsps baking powder
Topping:
16 ozs fat-free cream cheese, softened
1/4 cup powdered sugar, sifted
21 ozs cherry pie filling, chilled

Preheat oven to 350. Prepare a 12" pizza pan with cooking spray and flour; set aside. To prepare crust, combine margarine, eggs, milk, and vanilla extract in a mixing bowl. In another mixing bowl, combine flour, granulated sugar, and baking powder. Mix wet ingredients with dry ingredients just until moistened. On a lightly, floured surface, roll dough into a 12" circle. Press into prepared pizza pan. Bake for seven minutes or until golden brown. Cool. Meanwhile, to prepare topping, combine powdered sugar and cream cheese. Spread over cooled cookie crust to within half inch of edge. Spoon cherry pie filling over cream cheese layer. Chill until ready to serve and then cut into wedges.

Posted: 8/25/1997

Pizza

Rated by 0 users (0.00)

WW Points^* : 11.10

12 servings

Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 494 Calories from Fat 153 (31%)
% Daily Value *
Total Fat 17g	26%
Saturated Fat 4g	20%
Monounsaturated Fat 5g
Polyunsaturated Fat 4g
Trans Fat 4g
Cholesterol 31g	10%
Sodium 510mg	21%
Potassium 12mg	4%
Total Carbohydrate50g	17%
Dietary Fiber 1g	4%
Sugars 38g
Protein 10g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.