Fruit Pizza

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This fruit pizza is basically a giant sugar cookie in a tart pan that is iced in a philly cream cheese topping with bananas, blueberries and strawberries.

To start I always use a sugar cookie recipe with granular, instead of powered, sugar for this.  Of course, I should also mention that I make my fruit pizza in a tart pan, so it’s deep dish style.  You get a lot of cookie that way, and it balances well when you use the entire spread recipe as well.

Sugar Cookie Ingredients

  • 1 1/4 cups white sugar
  • 1 cup butter
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar

Sugar Cookie Directions

Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.  Cream together sugar and butter. Beat in egg yolks and vanilla. Add flour, baking soda, and cream of tartar. Stir.   Form dough into ball and place in greased tart pan.  Flatten into pan, and bake approximately 30 mins, or until slightly browned around edges and toothpick inserted into center comes out clean.  Let cool.  Center will fall.

Spread Ingredients

  • 1 (8 ounce) package cream cheese
  • 1/2 cup white sugar
  • 2 teaspoons vanilla extract

Spread Directions

Mix well. Spread liberally on top of cooled sugar cookie.  Add your favorite fruit.

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