Mini Fruit Pizza
Individually sized fruit pizzas. A sugar cookie crust with cream cheese and Cool Whip topping, fresh fruit, and finished with a perfectly sweetened glaze.
Servings: 20 individual fruit pizzas
Ingredients
Cookies and Fruit
- 1 package of sugar cookie dough
- Fruit for topping: canned mandarin oranges, blueberries, bananas, strawberries, kiwi, fresh or canned peaches, blueberries
Cream Cheese Spread
- 8 ounces cream cheese, softened
- 2 tbsp corn starch
- 8 ounces whipped topping, thawed if frozen
- 1/3 cup water
- 1/2 cup powdered sugar
- 1 20 ounce can crushed pineapple
Glaze
- 1/2 cup sugar
- 2 tbsp lemon juice
- 1/3 cup orange juice
- 1/3 cup water
- 1.5 tbsp corn starch
Instructions
Cookies
- Roll dough to about 1/3" thickness and cut into ~2.5" round circles with a biscuit cutter or cup.
- Bake for 12-13 minutes.
- Let cool before decorating.
Topping
- In a large bowl or stand mixer, beat together cream cheese, whipped topping, water, powdered sugar and corn starch until smooth.
- Spread cream cheese mixture evenly over top of each cookie (about 1.5-2 tbsp per cookie).
- Drain pineapple, then spread pineapple evenly over cream cheese mixture.
- Use desired fruit to lay on top of pineapple (for mine, I used canned mandarin, strawberries, banana, and blueberries).
Glaze
- In a small pot over medium heat, whisk together sugar, lemon juice, orange juice, water and corn starch.
- Whisk constantly until mix begins to bubble and thicken. Remove from heat and let cool.
- Once cooled, spread over fruit.
Notes
Note 1: If you prefer a really sweet fruit pizza, you can increase the powdered sugar in the cream cheese spread to 1 cup.
Note 2: If you prefer to do one large pizza, spread the dough into a 9x13 pan and bake until golden brown.