Fruit Pizza
This sweet and tart dessert pizza is super delicious. Just to give you an idea, I devoured half a pizza after taking some pictures! Half way through I stopped, because I was kind enough to leave some for my husband when he gets home from work. Wife of the year over here because that took serious mental preparation to step back from-no joke.
This is a great replacement for cake if you’re looking for something different. It refrigerates well overnight as long as it is covered with plastic wrap or an air-tight lid. You can make individual pieces or one small/medium/large pizza. The decision is all yours :). I have provided pictures of both below.
History: The first time I had this was when I was in high school, during a volunteer day, at the Arkansas Children’s Hospital. One of the employees had made this and brought it to work. I asked for the recipe because it was so good! That same week I ended up making it, at home, for a household full of non-sweet eaters… BUT the highlight of that night was my uncle stopping by!
I’ve always loved to feed other people my creations. Almost like a kid who is excited to share their artwork-haha.
BUT my uncle has always been a person I can count on. Not only that, he gives me his honest opinion! We have some serious critics in our household when it comes to food… Nonetheless, below I give you my ultimate Fruit Pizza recipe which has been perfected since the first time I ever ate it. Wish I knew the name of the kind lady who introduced me to this dish so I can give her some credit.
I made this for my daughter’s birthday to take to her school. Each classmate had their own pizza/cookie.
Recipe
Fruit Pizza
Ingredients
- 8 sugar or snickerdoodle cookies
- 2 oz cream cheese
- 2 oz cool whip
- 1 tsp vanilla extract
- strawberries
- blueberries
- raspberries
- kiwi
- blackberries
- chopped hazelnuts (optional)
- cinnamon
Instructions
- Whip the cream cheese, cool whip, and vanilla extract together. (This may require some intense mixing by hand. For that reason, try using a hand blender to make it quicker and less work.)
- Spread the mixture onto the cookie.
- Sprinkle cinnamon powder on top of the frosting.
- Top with berries of your choice. Note, berries taste best on this but you are more than welcome to use anything else you would like.
- Add chopped nuts. Hazelnuts are my favorite with this compilation, but you can also use almonds or unsalted pistachios. If you are making this nut-free, then pumpkin seeds work really well for a nice crunch as well.
- Enjoy!
- STORAGE: Can be refrigerated overnight.
