Ingredients
-
14–16 ounces ready-to-bake sugar cookie dough
-
8 ounces softened cream cheese
-
8 ounces thawed whipped topping (any brand)
-
Strawberries, cleaned and sliced
-
Blueberries, washed
-
Kiwi, peeled and sliced
-
Various berries, washed
-
Bananas, sliced (dipped in lemon juice if desired)
-
Peaches, peeled and sliced (dipped in lemon juice if desired)
-
Grapes, washed
-
Drained canned mandarin oranges
-
Drained canned pineapple
-
1/2 cup granulated sugar
-
Small pinch of salt
-
1 tablespoon corn starch
-
1/2 cup orange juice
-
2 tablespoons lemon juice
-
1/4 cup water
-
1/2 teaspoon grated orange zest (optional)
Instructions
-
Preheat oven to 350°F (175°C). Press sugar cookie dough evenly into a 9-inch pie dish. Bake 12–15 minutes until golden. Let cool.
-
In a bowl, mix softened cream cheese and thawed whipped topping until smooth.
-
Prepare fresh fruits by washing and slicing as needed. Drain canned fruits.
-
In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice, water, and orange zest. Cook over medium heat, stirring until thickened. Cool slightly.
-
Spread cream cheese mixture over cooled crust. Arrange fruits on top. Brush glaze over fruit gently.
Notes
-
Dip bananas and peaches in lemon juice to prevent browning.
-
Use fresh seasonal fruits or canned fruit alternatives based on availability.
-
Store pie covered in the refrigerator and consume within 2 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes