Fruit Pizza

This is for a 9x13 nonstick shallow cookie pan. 

Ingredients 

3 regular sized rolls of Pillsbury sugar cookie dough 

1 eight ounce block of Philadelphia cream cheese

I container of Cool Whip

1/2 cup of sugar

Any/all the fruit you desire

Pam cooking spray if not using a nonstick pan

Directions:

Set the cream cheese and Cool Whip out to soften as you prepare the cookie dough

Spread out the cookie dough into the pan generously as you want a thick cookie crust to hold the icing and fruit. (Each of my dough rolls was a third of my pan.)

Cook as directed...make sure cookie crust is golden and the center is firm. (The completed pizza will be refrigerated and the cookie crust will soften up after the icing and fruits are added.)

While the cookie crust is baking, begin making the icing. 

Combine the soften cream cheese and 1/2 cup sugar into bowl, and mix them until icing is smooth. Add the the Cool Whip and mix until smooth. Set aside for now as you want the icing to spread nicely onto the cookie crust.

Depending on your fruits you choose...wash them, and then cut them up. I cut my grapes and pineapple into halves, thinly sliced the strawberries, and the other fruits were left as they came. 

Let the cookie crust cool completely in the cookie pan, and then generously spread the icing and add all your fruit. 

Emily Harmon's recipe