2 cups cut-up mixed fresh fruit (blueberries, raspberries, halved strawberries)
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Let's Make It
1
Heat oven to 375°F.
2
Line 12-inch pizza pan with Reynolds Wrap® Aluminum Foil; spray with cooking spray. Arrange cookie dough slices in single layer on bottom of prepared pan; press together to form crust.
3
Bake 14 to 16 min. or until lightly browned. Cool completely.
4
Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, remove cookie crust from prepared pan; place on plate.
5
Add COOL WHIP and 2 cups marshmallows to pudding; stir gently just until blended. Spread onto crust; top with fruit and remaining marshmallows.
Kitchen Tips
Tip 1
Make Ahead
This colorful dessert can be prepared ahead of time. Refrigerate up to 4 hours before serving.
Tip 2
Substitute
Substitute other fruits, such as seedless grapes, orange sections, banana slices and/or peeled kiwi slices, for the suggested fruit.
Tip 3
Variation
If pizza pan is not available, trace a 12-inch circle on parchment paper or foil; place on baking sheet. Press cookie dough onto circle pattern. Bake as directed.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 220mg
10%
Total Carbohydrates 39g
14%
Dietary Fiber 1g
4%
Sugars 25g
50%
Protein 3g
6%
Vitamin A
2%
Vitamin C
4%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.