Crescent Roll Fruit Pizza

5 from 1 vote

This Crescent Roll Fruit Pizza starts with a flaky crescent roll crust topped with a sweet cream cheese layer and colorful fresh fruit for an easy dessert everyone loves.

Prep Time15

Cook Time10

Total Time25

Course: Desserts

Cuisine: American

Keyword: Crescent Roll Fruit Pizza

Servings: servings

Calories: 167kcal

Author: Lois

Equipment

Ingredients

1 8-count refrigerated crescent rolls
1 cup sugar
8 ounce cream cheese softened
½ cup Cool Whip Whipped Topping defrosted
½ teaspoon vanilla
15.25 ounce canned peach slices, drained
1 banana sliced
½ cup strawberries
½ cup blueberries

Instructions

Preheat oven to 350°F
Unroll the crescent rolls and separate them.
Place them on top of the pizza pan. Press the seams together to form one circle of crescent roll dough. Use a pastry roller if you need help pressing the seams together.
Bake for 8 to 10 minutes or until it is golden brown.
Allow to cool completely while you prepare the cream cheese layer.
In a mixing bowl, using either a hand-held mixer or a stand mixer, combine the softened cream cheese, sugar and vanilla extract.
Gently fold in the whipped topping using either a wooden spoon or a rubber spatula.
Once the crescent roll crust has cooled completely, even spread the cream cheese mixture on top.
Add the assorted fruit on top in a decorative pattern.
Serve immediately.

Video

Notes

Tips

Let the crescent roll crust cool completely before adding the cream cheese topping.
Drain canned fruit well and pat it dry to help prevent excess moisture.
Add bananas and other quick-browning fruits just before serving for the best appearance.

Storage & Make Ahead

Store leftover fruit pizza covered in the refrigerator for up to 2 days.
For best results, keep the crust, topping, and fruit separate until ready to serve.
The baked crescent roll crust can be made up to 24 hours in advance and refrigerated.

Nutrition