Fruit Pizza

A sugar-cookie crust, cream cheese topping, and fresh fruit make this fruit pizza a fun and delicious dessert to make for any occasion.

Prep Time 30

Cook Time 15

Cooling and Chilling Time 3

Servings

Ingredients

For the sugar cookie crust:

1 cup unsalted butter room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon fine sea salt

For the filling:

8 ounces cream cheese room temperature
⅓ cup powdered sugar
1 jar marshmallow fluff 7 ounces
½ teaspoon pure vanilla extract
4 ounces whipped topping thawed according to package directions

For the topping:

3 cups fresh fruit sliced strawberries, blueberries, raspberries, kiwi, etc.

Instructions

Preheat oven to 350°F.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat butter and granulated sugar for 3 minutes on medium speed. Add in eggs and vanilla and beat for an additional minute.
1 cup unsalted butter, 2 cups granulated sugar, 2 large eggs, 2 teaspoons pure vanilla extract
In a large bowl, whisk together the flour, cream of tartar, baking soda and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined.
2 ½ cups all-purpose flour, 1 ½ teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon fine sea salt
Evenly spread the sugar cookie crust into the bottom of a 10x15-inch nonstick jelly roll pan.
Bake crust in preheated oven for 13-15 minutes or until it reaches a very light golden color. The sides of the dough may puff up a bit, this will create a slight “crust” around the edges of the pan and will deflate a bit as it cools. Cool the crust completely.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese and powdered sugar until smooth. Using a rubber spatula, fold in the marshmallow fluff, followed by the vanilla and whipped topping.
8 ounces cream cheese, ⅓ cup powdered sugar, 1 jar marshmallow fluff, ½ teaspoon pure vanilla extract, 4 ounces whipped topping
Refrigerate the fruit pizza for 2 hours. Before serving, top with a variety of fresh fruit such as sliced strawberries, blueberries, kiwi, pineapple, etc. and cut into slices.
3 cups fresh fruit

Notes

The cream of tartar creates a softer and chewier sugar cookie crust layer. If you do not have cream of tartar, or choose not to use it, please note that the crust texture may be slightly crunchier.