I started making this fruit pizza 15 years ago when I was working on the copy desk of a small newspaper. I had two coworkers who shared my birthday month, so in our honor each year I brought in a fruit pizza to share with them and other coworkers. The fruit pizza usually disappeared within minutes because it was that good. I also now have a relative who also regularly requests this whenever we have family get togethers.
This fruit pizza has a sugar cookie crust, and you can make it large on a pizza pan or other round dish (I use a decorative white ceramic dish), or you can bake individual cookies and then top them with the sauce and fruit if you want to control portions. The small cookie format is cute if you’re making this for a bridal shower or baby shower, too.
1 package of ready-to-bake sugar cookie dough (or use your favorite sugar cookie recipe)
1 8-ounce package cream cheese (softened)
1 tub of Cool Whip (thawed)
Fruit of your choice (I use sliced strawberries, blueberries, blackberries, raspberries, and canned mandarin oranges)
Spread cookie dough out on a large pizza pan or other round, oven-safe dish and bake according to package or sugar cookie recipe directions. Allow baked cookie pizza crust to cool.
Place cream cheese and Cool Whip in a large mixing bowl and mix until well blended and creamy using a stand or hand mixer. Spread the cream cheese and Cool Whip mixture onto the cookie pizza crust. Depending on the size of your pizza, you may have extra sauce left over. Place it in a sealed container in the fridge and enjoy it later as fruit dip; you can dip any kind of fruit in it such as berries, apples, grapes, etc.
Once you have put sauce on your pizza cookie crust, top it with various fruit of your choice. You can scatter fruit on, or you can arrange fruit in circular patterns to make it look fancy.
Serve immediately or top with foil, place in the fridge, and serve within a few hours.