Looking for the perfect treat to bring to your Fourth of July barbecue? My mom's famous [Berry Patriotic] Fruit Pizza recipe has got you covered - that's right, sugar cookie covered in whipped deliciousness and topped with fresh fruit.
My mom always taught us to never go somewhere empty handed - and this was her signature dish (especially in the summertime) to whip up for my younger brothers and me to bring to a friend's house. It seemed like she pulled fruit pizzas out of thin air. This recipe is almost that easy - you're not even making the cookie dough yourself (but there's no need to tell anyone that!) Whether it's Fourth of July or another summer event, this is my go-to thing to bring whenever I'm invited somewhere because it's quick, simple, affordable, and people go crazy for it!
Sure, you could spend hours slaving away over a complicated recipe you found on Pinterest (and it's true, sometimes I love doing that) but you could also whip this together in 10 minutes and be out there enjoying your 4th of July already. You can even make the topping ahead of time (it will stay fresh in the fridge for 2-3 days). One thing that's taken me some time to accept is that you can't always do it all in the kitchen (and in life) - making homemade macarons for a 20 person party is just not always necessary. Whether you're a dedicated foodie or have no idea what you're doing in the kitchen, sometimes you just need to simplify. This recipe does just that - and will still leave everyone wowed by your patriotic pie!
Berry Patriotic Fruit Pizza Recipe
makes 10-12 squares
Prep Time: 10 minutes
Cook Time: 8 minutes (while cookie is cooking)
Total Time: 20 minutes
- 1 package or roll sugar cookie dough (Substitute: chocolate chip cookie dough) I love buying pre-made cookie dough, like this "slice and bake" roll or this "break and bake" package. You can also buy sugar cookie mix. If you're an overachiever, you can make your cookie dough from scratch.
- 1 - 8 oz. package cream cheese
- 1/2 of an 8 oz. tub Cool Whip (Feel free to substitute "Light" or "Sugar Free" versions)
- 1/2 cup powdered sugar (Substitute: 1/2 cup marshmallow fluff)
- 1-2 cups cut fruit, for topping (I'm using strawberries and blueberries to keep in theme with Fourth of July, but any fruit works!)
No Grocery Guide for this recipe because it's pretty straightforward. All the info you need is included in the ingredient list and the recipe.
Gluten Free: Substitute a gluten-free cookie mix as your base.
Dairy Free: Substitute the Cool Whip and cream cheese with So Delicious Dairy Free CocoWhip and either 8 oz. of cream cheese alternatives, like the one at Trader Joe's or 1/2 cup of marshmallow fluff. If you're using fluff, feel free to cut the powdered sugar and just use 1 whole cup of fluff instead. If cream cheese substitute is easy to find, use that, but if not don't hesitate to use fluff - my mom adds this to her normal recipe half the time anyway!
Not Vegan Friendly
PREHEAT THE OVEN & PREP YOUR COOKIE
0. Preheat the oven to 350°F. If you didn't buy pre-made cooking dough, follow the directions on your cookie package to make your cookie dough.
1. Once your cookie dough is made, you'll want to arrange it in a 13x9 baking dish so that it covers the entire bottom of the dish. The best way to do this is to place small scoops of cookie dough throughout the dish, and use your hands to press down the dough into one big, rectangular cookie. You can use a rolling pin (or the side of a drinking glass) to make this easier.
2. Put your cookie in the oven and watch it carefully: nothing is worse than overcooked cookies - and it seems like that happens to me way too often. My best advice is to take it out sooner than you think. While your dough is cooking...
MAKE YOUR WHIPPED TOPPING
3. Combine 1/2 of your Cool Whip 8 oz. tub with 1/2 cup of powdered sugar and an entire 8 oz. package of cream cheese in a mixing bowl. The easiest way to combine is with an electric hand mixer. You could try a blender, too, or most definitely use a KitchenAid if you're fancy and have one of those already (if so, I'm jealous!). Mix until smooth.
PUT IT ALL TOGETHER
4. Once your cookie is done cooking, let it cool (speed it up by putting it in the fridge).
5. Once cooled, top the cookie with your Cool Whip cream cheese mixture, spreading evenly across the whole surface.
6. Top with fresh fruit. For your "Berry Patriotic" American flag: use blueberries as your "stars" and sliced strawberries as your "stripes". Cut into squares for serving.
Leftovers, Storing, & Extra Ingredients
LEFTOVERS - I have eaten this for breakfast. That is all.
STORING - Store in the fridge. Feel free to make this the night before (or just make the topping the night before, and assemble in the morning). It will store overnight in the fridge. Once you make it, it's best to enjoy within 2-3 days.
EXTRA INGREDIENTS - Top fruit with extra Cool Whip for a semi-healthy fruit salad. Cool Whip is also awesome on pancakes, brownies, ice cream, a spoon, etc. etc. If you have extra of the combined topping, you're only allowed to eat that plain. With a spoon. Just like I do.