Fresh Fruit Pizza with a Soft Sprinkle Cookie Crust
Made with a cookie crust, this fruit pizza starts with a from-scratch sugar cookie dough baked into a shareable “pizza” shape. A light cream cheese and Cool Whip topping spreads easily over the cooled crust, then gets finished with fresh berries and kiwi tossed in a quick lime-tequila syrup. It’s a colorful, make-ahead dessert that’s perfect for parties, showers, and anytime you need something fun that feeds a crowd.
Servings 24
Calories 295kcal
Ingredients
CRUST
- 1 cup butter softened
- 1 ½ cups sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 3 cups flour
- 1 ¼ teaspoons baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 cup sprinkles
CREAM CHEESE TOPPING
- 8 ounces cream cheese room temp
- 8 ounces Cool Whip
- ¼ cup confectioner's sugar
- 1 teaspoon vanilla
FRUIT MIXTURE
- ½ cup sugar
- ¼ cup Tequila
- 2 limes zest and juice
- 1 cup blueberries
- 2 cups strawberries cut in half
- 1 cup blackberries
- 3 kiwi peeled and cut into small chunks
Instructions
CRUST:
- Preheat the oven to 325º.
- With an electric mixer, cream the butter and sugar until light, about 2 minutes. Add egg, egg yolk and vanilla and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, cornstarch and salt. Slowly add to the butter mixture on low speed and mix until combined. Gently mix in the sprinkles, just enough to disburse but not so much that they bleed into the dough.
- Divide in half and place one half onto parchment paper and roll into a pizza shape. Slide dough and parchment paper onto a flat cookie sheet. Bake until lightly browned about 10-15 minutes depending on the thickness of the dough. Save the other half for cookies or a second pizza. It can be frozen.
- Let cool completely before assembling.
CREAM CHEESE SPREAD:
- With a hand held mixer, beat cream cheese until light and fluffy, then add Cool Whip, sugar and vanilla. Beat until well combined and spread on the cooled pizza dough right before serving.
FRUIT TOPPING:
- Combine sugar and Tequila and lime zest in a small pan and bring to a simmer over medium heat. Cook just until the sugar has dissolved. Remove from heat and add the juice from both limes. Let it cool to room temperature. Once cooled, pour the desired amount over the fruit.
- With a slotted spoon, place fruit over the cream cheese layer.
Notes
- To Make ahead, bake the crust and prepare the fruit mixture in advance, but assemble shortly before serving.
- You can leave out the tequila. Some of the alcohol will be burned off but not all of it.
