My Auntie Carrie used to make us this dessert pizza when we were kids. I didn’t get to have it much since she lived in San Diego and I lived in Nebraska. My grandmother lives in Seattle, where my dad and Auntie Carrie grew up. She lives in Alki and the beach is just a few steps away. During one of our trips to visit my grandma, my aunt reacquainted me with this treat. I will blog about Seattle another time.
The sweet treat is made of sugar cookie crust, cream cheese frosting, and fresh fruit. I recently made a variation of this for my boss’s 4th of July party and it went over really well. This dessert is so easy to make, but looks much more fancy.
Tools you will need for this are a hand mixer, a round cookie sheet, a mixing bowl, a rubber spatula, a one cup measuring cup, a tablespoon measuring spoon, a cutting board, and a knife to cut fruit.
Ingredients needed are one tube of Pilsbury Sugar Cookie dough (or feel free to make your own, as I often do), a carton of strawberries, a carton of blueberries, a carton of raspberries. Cheesecake frosting: one 8 ounce package of cream cheese, 1 cup of powdered sugar, 2 tablespoons milk, and 1 tablespoon vanilla. Coconut oil cooking spray (or any cooking spray). Note…I have made this with all different kinds of fruit so feel free to customize to your liking.
Preheat your oven to 350 degrees.
Grease cookie sheet with cooking spray. Open tube of sugar cookie dough and spread evenly over cookie sheet, just pressing into pan with your fingers. Bake for about 10-12 minutes until only slightly golden brown. Set aside to completely cool. Slice strawberries however you like, but I like to slice them into four slices so there are two end pieces and two middle pieces for each berry. Set all fruit aside. Put the cream cheese in the bowl add milk and vanilla and blend with hand mixer until smooth. Add powdered sugar and mix until smooth. Once the cookie is completely cooled, spread the cheesecake frosting onto cookie and arrange fruit in any pattern you desire on top.
Chill in the refrigerator until you are ready to serve. I like to chill for at least an hour so the frosting is more firm and easier to cut. This is great for brunches, picnics, and parties.