Welcome to the simple dessert that makes a great presentation! It is captivating and oh so inviting! Seriously! This is a showstopper that tempts a variety of different people and you can make it amazing! The tang of the berries and fruit in complement with the buttery crunch of the cookie is mouth watering. Yum! You will love it! This is a perfect choice for a group dinner, a birthday, baby shower or bridal shower.
Also, this dessert is flexible. You can top it with whatever berries/fruit you can find. Consider mangoes, blueberries, mandarin oranges, star fruit, halved cherries or grapes and etc. You can also make a stellar presentation with just two varieties of fruit in a pattern. Picture Kiwi and Strawberry or simply Mango and blueberry. Super flexible and stunning!
You can make your own sugar cookie dough! If you have a favorite recipe-then go for it. I love the easiness of these sugar cookie packages! They simply cut down on the time to create the dessert!
Scrumptious Sugar Cookie Fruit Pizza
Equipment
- Hand mixer, cookie sheet or round pizza pan
Ingredients
- 1 Sugar Cookie Mix
- 1/2 cup butter I cube
- 1 egg
- 1 bar cream cheese 8 oz
- 1/3 cup granulated sugar
- 2 Nectarines
- 16 oz Strawberries
- 6 oz Raspberries
- 6 oz. blackberries, blueberries or boysenberries
- 2 Kiwis
- Mangoes, Mandarins, starfruit & etc! a variety of optional toppings
Instructions
- Mix the sugar cookie mix according to the directions. One 17.5 oz or 21 oz. Betty Crocker mix calls for egg and butter. Mix it up until blended.
- One sugar cookie mix will just cover one cookie sheet (traditional 1/2 sheet home kitchen size) giving a 1/3 inch crust.
- Spray the cookie sheet with baking spray, then roll out the sugar cookie mixture onto the pan.
- After rolling out the dough evenly, use a fork to press holes into the dough every couple of inches to prevent dough rising into odd bubbles in the oven.
- Bake the sugar cookie crust at 350 degrees for around 18 minutes. Watch it after 15 to get a golden brown crust. (Each oven is different!)
- Allow the crust to cool for at least an hour.
- Rinse all the fruit and pat dry. Evenly slice strawberries, kiwis and nectarines. Even slices will add to the aesthetic! An egg slicer works great here.
- Cream the cream cheese and 1/3 cup of sugar with a hand mixer until well blended. (This is a lite coat of cream cheese, if you like more frosting, feel free mix 12 oz of cream cheese & 1/2 cup of sugar)
- Spread the sugared cream cheese on the cooled cookie crust and immediately top with sliced fruit.
- Have some fun and don't overthink the design! 🙂 Kids love to help with this one!
- Serve immediately or refrigerate and serve within 5 hours of creating.
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Beautiful! 😍