Ingredients
Scale
- 16.5 ounces refrigerated sugar cookie dough
- 8 ounces cream cheese, softened
- ⅔ cup sugar
- 1 teaspoon vanilla
- 8 ounces frozen whipped topping, thawed
- 2 cups fresh raspberries
- 2 cups chopped fresh strawberries
- 2 cups fresh blueberries
- 1½-inch slice fresh pineapple (for star garnish)
Instructions
- Preheat the oven to 375ºF and grease a 12-inch pizza pan.
- Spread the sugar cookie dough evenly onto the prepared pan and bake for 12 minutes or until lightly golden. Let it cool completely.
- In a medium bowl, beat together the cream cheese, sugar, and vanilla until smooth. Fold in the whipped topping until fully combined.
- Spread half of the cream cheese mixture evenly over the cooled crust.
- Outline the entire pizza with blueberries and fill the upper-left quadrant with remaining blueberries to create the blue canton.
- Arrange rows of raspberries and chopped strawberries to form alternating red stripes with white stripes piped in between.
- Transfer the remaining cream cheese mixture to a gallon-size ziplock bag, snip a small corner, and pipe white stripes between the red fruit rows.
- Use a star-shaped cookie cutter to cut a star from the pineapple slice and place it in the blue canton. Refrigerate until ready to serve.
Notes
Ensure the cookie crust is completely cooled before spreading the cream cheese mixture to prevent it from melting.
Feel free to customize the fruit toppings according to your preferences or seasonal availability.
For a sweeter touch, consider drizzling honey or melted chocolate over the top before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.