A healthier dessert.

1. Fruit Pizza Recipe
This year I wanted to bring some kind of dish to my mother-in-law’s for
Easter. Okay, I will admit that my mother-in-law usually handles all the food
but this year I wanted to chip in (which I should have always been doing).
I decided I wanted to bring a healthy dessert since I knew the kids would
have their fill of candy and other junk food that day. I was browsing around
the internet for ideas when I came across a fruit pizza (which I tweaked to
my liking). I thought, hey, my boys love fruit! And my mind was set!
Ingredients
2 packages refrigerated sugar cookie dough
1 package of cream cheese (8 ounces)
1/2 a cup of powered sugar
2 teaspoons of vanilla extract
1 container Cool Whip (8 ounces)
or
1 jar of Marshmallow Creme (7 ounces)

2. Fruits of your choice (i.e. strawberries, kiwi, blueberries, blackberries, ect.)
Cooking spray
Serving tray
12.25 inch pizza pan
Wax paper
Directions
The first thing you need to do is preheat your oven to 350 degrees F. Next,
start slicing the cookie dough as if you were making cookies, but instead of
placing the cookie dough slices on a baking sheet put them on a greased
medium sized pizza pan. I used about 1 1/2 packages of refrigerated sugar
cookie dough. Okay, I have to admit I had a bit of a brain fart while putting
all of the cookie dough in the pizza pan. Once all the cookie dough slices are
in the pan lay a piece of wax paper on top of the dough and press it flat into
the pan. The wax paper will prevent you from styling the Pillsbury Dough
Boy's sticky little hands. On to my mistake. I completely forgot that dough
expands and I filled the pan all the way to the edges. Let's just say my oven
still needs a good cleaning. So it would be a good idea to leave some room
around the edges for the cookie dough to expand. Bake for 20 to 25 minutes
or until the cookie is a nice golden brown (this helps prevent a soggy mess
later on). Allow to cool.
While your large cookie (that’s what it is after all) is in the oven combine the
soften cream cheese, Cool Whip, vanilla, and powdered sugar in a bowl and
start slowly whipping it with an electric beater. Be aware that no matter how
long you seem to beat it there will still be some still little clumps. Just go
with it and beat it until you think it’s thoroughly mixed. Instead of the Cool
Whip, vanilla, and powdered sugar some people like to use a jar of
marshmallow crème mixed with the cream cheese. I have yet to try this but it
is on my to-do list.
Once the large cookie is cooled spread the cream cheese mixture on as
evenly as you can. I used one of those soft spatula things you use to spread
icing on a cake which seemed to do that trick. I made this to bring to my
mother-in-law’s house for Easter so at this point I stuck the covered big
cookie in the refrigerator. I wanted to save some time Easter morning since
we were going over around noon. If you’re not under a time crunch you can
continue right on adding the fruit.

3. After the cookie had been in the refrigerator all night I was ready to start
decorating it Easter morning. I began with cut in half strawberries
(sometimes cut several times if it was a really huge strawberry) and arrange
them in a circle along the outermost edge of the cookie. I continued slicing
up fruits and going inward toward the center of the cookie. You can choose
to arrange the fruits in whatever pattern you like. I just went with whatever
popped into my head at the time. Tip: If you use bananas like I did dip them
in orange juice (I think this taste better than using lemon juice) so they don’t
start browning. I don’t think a browning banana would mix with the overall
appearance of this dessert. And this is quite a pretty dessert if I do say so
myself.
Written by Krystle with http://www.homejobsbymom.com