1 roll (16.5 oz) refrigerated sugar cookies or your own favorite homemade recipe
12 oz cream cheese, softened
½ cup sugar
1/2 teaspoon vanilla
2 cups halved or quartered fresh strawberries or red raspberries
1 1/2 cups fresh or frozen blueberries
½ warm currant jelly
Heat oven to 350° F.
Grease 12-inch pizza pan. To form a crust, slice the cookie dough and place the slices evenly over the pan. Press to fill in any open spaces. Be sure to cover the whole pan and make sure that the dough is even so that thin areas won’t burn before a thicker area bakes completely. Bake 15 to 18 minutes or until golden brown. Cool completely, about 30 minutes. In a small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust.
Arrange the fruit over the cream cheese, using the blueberries to create the blue somewhat square portion of the flag and the strawberries and maybe even some red raspberries to create
the red stripes. Of course the cream cheese will serve as the white strips.
Warm the jelly over low heat. Stir jelly until smooth; brush over fruit. Refrigerate until chilled, at least 1 hour. Cut into wedges or squares. Store in refrigerator.Share to Print