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.
Keyword: Fruit Pizza
Servings: 20 individual fruit pizzas
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
- 1/2 cup sugar
- 2 tbsp lemon juice
- 1/3 cup orange juice
- 1/3 cup water
- 1.5 tbsp corn starch
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).
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.
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.