Fruit Topped Cookie PizzaThis recipe has a special place in my heart.  My mom always made it every year for dessert on Super Bowl Sunday, and still to this day, the big game just doesn’t feel complete to me without a cookie pizza!  I’m not exactly sure why we always made it for the Super Bowl, because it actually seems more like a summertime dessert, but I love it so much that I’ll eat it any time of the year!

Fruit Topped Cookie Pizza
Yield:  16 slices
Time:  50 minutes, plus 2 hours chilling prior to serving

For crust:
½ cup sugar
½ cup butter, softened to room temperature
1 egg, beaten
1 tsp. vanilla extract
1¼ cup flour
¼ tsp. salt
½ tsp. baking powder

For topping:
8 oz. package reduced fat cream cheese, softened to room temperature
½ cup confectioner’s sugar
8 oz. fat free Cool Whip (or other whipped topping)
Fruit for topping such as: sliced bananas, sliced strawberries, blueberries, raspberries, grapes, mandarin orange segments, sliced kiwi, pitted cherries,…

1.  Make the crust:  Cream together the sugar and butter.  Mix in the egg and vanilla.  Blend in the flour, salt, and baking powder.  I knead the dough a bit with my hands (don’t over-knead or it will get tough, knead just enough so that the ingredients all come together and it’s moist and crumbly).  Press the dough into the bottom of a greased 9-inch round pizza pan.  (Note:  Use a pizza pan with a solid bottom…not the type that has the holes on the bottom!)  Bake at 400ºF for 20-25 minutes, until golden brown.  Set aside and allow to cool.

2.  Whip together the cream cheese, confectioner’s sugar, and Cool Whip.  Spread evenly over the top of the prepared crust, all the way to the edge.  Arrange fruit of choice on top in a decorative pattern.  I like to arrange it so that when the “pizza” is cut into slices, each slice has a variety of fruit on it.  Refrigerate for 2 hours or overnight.

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