This fresh fruit pizza comes courtesy of The Good Fight’s Nyambi Nyambi, who looks forward to the dessert every Thanksgiving and Christmas.
The simple combo of sugar cookie crust, tangy cream cheese lightened with whipped topping, and vibrant, ripe fruit in a pineapple-orange-lemon juice glaze is delicious, easy, and fun to boot. Think of the recipe ingredients as more of a guideline and feel free to use any combination of fruits that you like!
- 2 whole ripe bananas
- 1 1/2 cups sliced fresh strawberries
- 1 cup raspberries or pineapple chunks (or both)
- 3 kiwifruits, peeled and sliced
- 1/2 cup small red grapes or cherries (or both)
- 1/2 cup green grapes
- 1 cup fresh blueberries
- 2 rolls sugar cookie dough
- 1 8-ounce tub Cool Whip
- 1 8-ounce package of Philadelphia cream cheese, softened
- 2 tablespoons cornstarch
- 1/3 cup orange juice (no pulp)
- 1/3 cup pineapple juice
- 1/3 cup lemon juice
- 1/2 cup granulated sugar
To make the crust:
- Preheat oven to 350 degrees. (Or follow baking instructions on the sugar cookie dough package.)
- Spray a 24-inch pizza pan with cooking spray. Press cookie dough evenly into pan.
- Bake for 10 to 15 minutes or until evenly browned.
- Remove from oven and let cool for 35-45 minutes.
To make the glaze:
- In a small saucepan, mix cornstarch, orange juice, pineapple juice, lemon juice, and granulated sugar. Stir until completely dissolved.
- Cook on medium heat until mixture boils and begins to thicken. Remove from heat. Allow to cool for 30 minutes.
To make the pizza:
- Whip cream cheese and Cool Whip in the bowl of a stand mixer until light and fluffy.
- Spread the mixture evenly on the cooled pizza crust.
- Arrange all fruits on top to your liking.
- Using a small pastry brush, brush the glaze over top of fruit.
- Refrigerate for about 45 minutes to 1 hour before serving.
- Use a small knife or pizza cutter to cut into slices for servings. Refrigerate any leftovers.