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Fruit Pizza

A stunning no-bake dessert with a tender sugar cookie crust, creamy vanilla frosting, and topped with a rainbow of fresh fruits
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Prep Time 20 minutes
Cook Time 12 minutes
Servings: 12
Calories: 285
Ingredients Method Notes

Ingredients
  

Cookie Crust
  • 1 package (16.5 oz) refrigerated sugar cookie dough
  • 2 tablespoons all-purpose flour
Cream Cheese Topping
  • 8 oz cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 cup whipped topping (like Cool Whip)
  • 1 teaspoon vanilla extract
Fruit Topping
  • 2 cups fresh strawberries, sliced
  • 1 cup fresh blueberries
  • 2 kiwis, peeled and sliced
  • 1 cup fresh raspberries
  • 1/4 cup apricot jam (for glaze)

Method
 

Prepare the Cookie Crust
  1. Preheat your oven to 350°F and lightly grease a 12-inch pizza pan or large baking sheet.
  2. Mix the cookie dough with flour in a bowl until just combined.
  3. Press the dough evenly onto your prepared pan, creating a circle about 12 inches in diameter with slightly thicker edges.
Bake the Crust
  1. Bake for 12-15 minutes, watching for the edges to turn light golden brown.
  2. The center should look set but still slightly soft.
  3. Let it cool completely on the pan, about 30 minutes.
Make the Creamy Topping
  1. Beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes.
  2. Gradually add powdered sugar, beating until no lumps remain.
  3. Fold in the whipped topping and vanilla extract gently with a spatula.
Assemble Your Fruit Pizza
  1. Spread the cream cheese mixture evenly over the cooled crust, leaving a small border around the edges.
  2. Pat the fruits dry before placing them.
  3. Arrange fruits starting from the outside and working inward, creating concentric circles or fun patterns.
Add the Finishing Glaze
  1. Warm the apricot jam in the microwave for 15-20 seconds until easily spreadable, then strain out any fruit pieces.
  2. Using a pastry brush or spoon, gently dab the warm glaze over the fruits.
  3. Chill for 2 hours before serving.

Notes

Extra flour helps create a sturdier base. Let crust cool completely before adding toppings. Pat fruits dry before placing to prevent sliding. Store covered in refrigerator for up to 3 days. Doesn't freeze well. Can prepare crust and cream topping 24 hours ahead, but add fruits within 4 hours of serving.