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Mini Fruit Pizzas with Stacked Fruit Flowers

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  • Prep Time 15 min
  • Total Time 45 min
  • Servings 18

Top sugar cookies with cream cheese frosting and your favorite fresh fruit for a new, delicious take on traditional fruit pizza.

Corey Valley Recipe by Corey Valley
March 31, 2015

Ingredients

1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1
tablespoon Gold Medal™ all-purpose flour
1/3
cup butter, softened
1
egg
3
cups small flower-shaped cut assorted fresh fruit
2
cups whipped cream
1/2
cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
1
teaspoon vanilla

Directions

  • 1 Heat oven to 375°F. In medium bowl, stir together cookie mix, butter and egg until soft dough forms. On floured surface, roll out dough until 1/4 inch thick. Cut dough with 3-inch round cutter; place rounds on ungreased cookie sheet.
  • 2 Bake 5 to 7 minutes or until edges are light golden brown. Cool on cookie sheet 2 to 3 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
  • 3 Using small cookie cutters or a paring knife, cut fruit into small flower shapes. Set aside.
  • 4 In medium bowl, beat together whipped cream, cream cheese frosting and vanilla with whisk. Spread over each cookie pizza. Stack a variety of fruit flowers on top of each. Serve immediately.

Expert Tips

You can either assemble these mini fruit pizzas before your gathering or set out plain sugar cookies, cream cheese topping, and a variety of fruit flowers for people to design their own cookies.

Nutrition Information

No nutrition information available for this recipe.

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