Double Chocolate Cherry Dessert Pizza

When chocolate and cherries team up, the result is usually dramatic and delicious. This recipe is no exception.

Ingredients

  • 1 package (18 ounces) refrigerated chocolate chip cookie dough
  • 2 packets (1 ounce each) pre-melted unsweetened chocolate flavor
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon almond extract
  • 1 container (8 ounces) frozen whipped topping, thawed, divided
  • 1 can (21 ounces) cherry pie filling
  • 1/4 cup sliced natural almonds, toasted

Directions

  1. Preheat oven to 350°F. Crumble cookie dough into Classic Batter Bowl. Add chocolate flavor; stir with Bamboo Spoon until thoroughly blended.

  2. Shape cookie dough into a ball in center of Large Round Stone with Handles. Using lightly floured Baker's Roller®, roll out dough to 11 1/2-inch circle, about 1/4 inch thick. Bake 12-14 minutes or until edges of cookie are set and center is no longer moist. (Cookie will be soft. Do not overbake.) Remove baking stone to Stackable Cooling Rack. Cool cookie 10 minutes. Carefully loosen cookie from baking stone using Bread Knife; cool completely on baking stone.

  3. In Small Batter Bowl, mix cream cheese, powdered sugar, milk and almond extract until well blended. Attach open star tip to Easy Accent® Decorator; fill with whipped topping. Fold remaining whipped topping into cream cheese mixture.

  4. Spread cream cheese mixture over cooled cookie to within 1/2 inch of edge using Large Spreader. Spoon pie filling over cream cheese. Pipe 16 whipped topping rosettes evenly around outside edge. Garnish with any remaining whipped topping. Sprinkle with almonds. Refrigerate 2 hours. Cut into wedges using Slice 'N Serve®.

Yield:

  • 16  servings

Nutrients per serving:

Calories 320, Total Fat 18 g, Saturated Fat 9 g, Cholesterol 20 mg, Carbohydrate 35 g, Protein 3 g, Sodium 150 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:

2 starch, 3 fat (2 carb)

Cook's Tips:

To toast almonds, spread almonds in a single layer in Small Bar Pan. Bake at 350°F for 10-12 minutes or until golden brown. Cool completely. The almonds can be toasted at the same time as the cookie is being baked.

Instead of using pre-melted unsweetened chocolate flavor, you can substitute 2 squares (1 ounce each) unsweetened chocolate for baking. Place squares in Classic Batter Bowl; microwave uncovered on HIGH 45 seconds, stirring every 15 seconds, until melted and smooth. Add crumbled cookie dough to batter bowl and proceed as recipe directs.

This recipe can be made and refrigerated up to 8 hours in advance.

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