1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough, softened 1-1/2 cups flaked coconut 1-1/2 teaspoons water 8 drops yellow food coloring 1 drop red food coloring 3 to 5 each large green, red and white gumdrops 1 cup (6 ounces) semisweet chocolate chips 1 cup peanut butter 10 to 15 small black jelly beansDirections
Press cookie dough onto a greased 12-in. pizza pan. Bake at 350° for 15-20 minutes or until deep golden brown. Cool on a wire rack. Place coconut in a resealable plastic bag; add water, and yellow and red food coloring. Seal bag and shake well to tint; set aside. Cut green gumdrops in half. Flatten red and white gumdrops. Using a 1/2-in. round cookie cutter, cut out the center of each white gumdrop. In a microwave-safe bowl, melt chocolate chips; stir until smooth. Place peanut butter in another microwave-safe bowl; microwave, uncovered, on high for 1 minute or until slightly softened. Spread chocolate over cookie crust; spread with peanut butter. Sprinkle with "cheese" (tinted coconut). Top with "green peppers," "tomatoes" and "onions" (green, red and white gumdrops) and "olives" (black jelly beans); press down gently. Yield: 8-10 slices.