Fruit Pizza
The easiest fruit pizza recipe ever! This gorgeous summer dessert starts with refrigerated sugar cookie dough and gets topped with cream cheese mousse and fresh fruit.
Servings: 16
Ingredients
- 1 tube Refrigerated Sugar Cookie Dough 16.5 oz
- 8 oz Cream Cheese softened
- 2/3 cup Sugar
- 1 teaspoon Vanilla Extract
- 1.5 cups Cool Whip thawed; about half an 8 oz tub
- Raspberries about 8
- Blueberries about 1/4 cup
- 4 Kiwis
- 1 can Mandarin Oranges 15 oz
- 1 pound Strawberries
Instructions
- Preheat oven to 375 degrees. Spray a 12 inch pizza pan with nonstick spray.
- Spread sugar cookie dough out in an even layer across the pizza pan. It's easiest to slice the dough into 1/4 inch slices first and lay them across the pan, then press the dough into an even layer.
- Bake the cookie crust until light golden brown, about 14 minutes. The cookie will puff up in the oven and then flatten out as it cools. Cool the crust completely before continuing.
- In the meantime, wash the fruit you plan to use and gently pat it dry. Drain the mandarin oranges. Set fruit aside to completely dry while the crust cools.
- Beat softened cream cheese together with the sugar and vanilla extract until smooth. Beat in about half the tub of Cool Whip, approximately 1.5 cups, to make the cream cheese mousse.
- Spread the cream cheese mousse in an even layer over the cooled sugar cookie crust, stopping about half an inch from the edge.
- Top the sugar cookie with fruit, arranged as desired.
- Keep refrigerated until ready to serve.
Notes
Fruit pizza is best made the same day you plan to serve it. After about 24 hours, the sliced fruit begins to release moisture onto the mousse and it doesn't look quite as pretty. If needed, the cookie crust and cream cheese mousse could both be made a day ahead. Store the crust at room temperature and the mousse in the fridge, and then assemble the pizza shortly before serving. Cover with plastic wrap and store in the fridge.