Product Used: Señor Rico® Chocolate Pudding with Cinnamon
Create the ultimate dessert pizza with a cookie crust, chocolate pudding “sauce”, and fresh fruit. Generously spread Señor Rico® Chocolate Pudding with Cinnamon over the sugar cookie crust and top with sliced bananas, strawberries, and blueberries. Sprinkle on plenty of toasted coconut to make it extra tasty!
7.5oz Señor Rico® Chocolate Pudding with Cinnamon
16.5oz roll of refrigerated sugar cookie dough
1/3 cup strawberries, thinly sliced
1-2 bananas, thinly sliced
1/3 cup blueberries
½ cup sweetened coconut flakes
Preheat oven to 350º F. Cut off 2 large sheets of parchment paper (about 14”x14”) to cover a large baking sheet. Place 1 sheet of paper on top of the baking sheet and open package of cookie dough, removing the wrapper. Place cookie dough log in the middle of the parchment paper and place the other sheet on top of the dough. Using a rolling pin, roll out cookie dough until thin, flat and even. (Make sure it’s rolled out completely evenly so it will cook evenly in the oven!) Remove top sheet of parchment paper. Form flattened dough into a circle shape, about 12” in diameter.
Bake cookie crust for 10 to 15 minutes or until golden brown and fully set. Remove from oven and let crust fully cool, about 30 minutes.
As the crust cools, scatter coconut flakes on baking sheet and toast at 350º for about 3 to 5 minutes or until crisp and lightly browned in areas.
Once the cookie crust has cooled, spread one container of Señor Rico® Chocolate Pudding with Cinnamon evenly over crust with a spoon, leaving about half an inch around the edge for the crust.
Top dessert pizza with bananas, strawberries, blueberries, and coconut. Cut into slices with a pizza cutter or knife and enjoy! Best served immediately.