Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 8 ounces cream cheese, room temperature
- ⅓ cup powdered sugar
- 1 jar marshmallow fluff, 7 ounces
- ½ teaspoon pure vanilla extract
- 4 ounces whipped topping, thawed according to package directions
- 3 cups fresh fruit, sliced strawberries, blueberries, raspberries, kiwi, etc.
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the butter and granulated sugar. Beat for 3 minutes using a stand mixer or electric mixer. Add eggs and vanilla, continue beating for another minute.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually incorporate the dry ingredients into the butter mixture until just combined.
- Spread the sugar cookie dough evenly into a nonstick jelly roll pan measuring 10×15 inches.
- Bake in the oven for 13-15 minutes or until lightly golden. The edges may puff slightly. Allow the crust to cool completely.
- In another bowl, beat the cream cheese and powdered sugar until smooth. Fold in marshmallow fluff, then add vanilla and whipped topping gently.
- Chill the assembled pizza in the refrigerator for 2 hours. Before serving, top with a selection of fresh sliced fruits like strawberries, blueberries, and kiwi, then slice to serve.
Notes
For best results, let the butter and cream cheese soften at room temperature before mixing.
You can customize the fruit toppings based on seasonal availability or personal preferences.
Any leftover pizza can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
