Ingredients
1/2
cup orange marmalade
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/2
cup miniature semisweet chocolate chips
1
container (8 oz) cheesecake-flavored cream cheese
2
kiwifruit, peeled, sliced
1
pint (2 cups) fresh raspberries
Preparation
Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. In microwavable measuring cup, place marmalade. Microwave uncovered on High 30 to 60 seconds or until melted and hot. Strain marmalade, reserving both peel and glaze. Return glaze to measuring cup. Set aside.
Break up cookie dough in pan; press dough evenly in bottom of pan to within 1/2 inch of edge. Spread lightly with strained marmalade peel. Sprinkle with chocolate chips; press chips lightly into dough.
Bake 16 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
Stir cream cheese until spreading consistency. Spread over crust. Arrange fruit on cream cheese layer. Microwave marmalade glaze on High 10 to 15 seconds or until heated. Brush or spoon glaze over fruit. Refrigerate until set, at least 1 hour. Cover and refrigerate.
