It’s SUMMER YOU GUYS! This is one of my favorite things to make for parties and picnics in the summer. I made it last week for Memorial Day. Delicious!
I’ve seen so many versions of this type of thing (Michelle posted one not too long ago) and really, there’s no right or wrong way of doing it. This is my version- take it and make it your own :)
First step: preheat the oven to 350 degrees.
The main ingredients: sugar cookie dough, Cool Whip, soft cream cheese, powdered sugar, and your favorite fruit.
Line a round (or square, whatever) cookie sheet with foil; grease the foil. (Trust me on this. I’ve had a TERRIBLE time trying to get this out later when I use just a bare pan!)
Then you’ve got your crust. Any sugar-cookie-type dough is fine- even homemade, if you’re so inclined.
I am not. I’m a cheater.
Slap the dough on the cookie sheet and smoosh it out with your hands until the entire sheet is filled.
Bake at 350 degrees for 10-15 minutes, or until the dough is golden brown.
While the dough is baking, you can mix up the cream cheese, Cool Whip, and powdered sugar. The ‘glue’ that holds it all together!
Add the cream cheese and Cool Whip to a mixing bowl. (I usually let the cream cheese soften a bit and warm to room temperature so it doesn’t get all clumpy when mixing) Then add the powdered sugar.
Beat together with an electric mixer until it’s smooth and creamy.
When the cookie dough is finished baking, let it cool for a bit.
Then spread the Cool Whip mixture all over the dough.
Now for the FRUIT! You can use any kind of fruit you love- here are my favorites:
Slice the fruit if needed and start topping your pizza! You can do this randomly or in a pattern if you’re feeling fancy.
Now. You could stop here and call it a day. OR! You could top it with some sugary glaze! WHO WOULDN’T WANT THAT????
For the glaze, you’ll need orange juice, lemon juice, water, sugar, and corn starch. (In this instance, I didn’t have any lemon juice, so I just added that amount of additional water instead. It turned out just fine.)
Add all of the glaze ingredients to a small saucepan.
Blend it well!
Heat until boiling, stirring CONSTANTLY. I CANNOT STRESS THAT ENOUGH. Don’t leave the stove, or you’ll have a mess on your hands! It thickens very suddenly.
It should be thick, but still spreadable. (Mine was a little too thick this time and I probably should have added a little bit more water or juice to thin it out, but I was in a hurry. So it ended up mildly gloppy on the pizza. But whatever, it still tasted good!)
Drizzle and spread the glaze over top of the fruit.
Cut the pizza into small pieces (2 or 3 inches is good) and serve! Try not to drool.
1 – 20 oz package of sugar cookie dough
8 oz Cool Whip
4 to 8 oz cream cheese (soft cream cheese – easier to blend)
1/4 cup powdered sugar
Fruit – strawberries, kiwi, blueberries, mandarin oranges, red seedless grapes
1/4 cup orange juice
1/4 cup sugar
1 tbsp lemon juice
2 tbsp water
1 1/2 tbsp corn starch
Spread cookie dough on a greased baking sheet and bake 15 minutes at 350 degrees, or until the edges start to turn light brown. Allow to cool.
Blend together the cream cheese and powdered sugar (the amount of cream cheese really depends on how cream cheese-y you want it to be! I like mine more Cool Whip-y, so I only use about 4 or 5 oz of cream cheese.) Add the Cool Whip. Once it is all mixed well, spread it over the cooled cookie dough. Top with fruit, either randomly or in a fancy pattern .
To make the glaze:
Boil all of the ingredients, stirring constantly. The glaze should be thick, but still spreadable. If it’s too thick, add a bit of oj to thin it out… keep doing this until it’s right. Spread / drizzle over the top of the fruit. Refrigerate until it’s time to eat it.