This is a favorite of mine!
Lately, I just use a rectangle cookie sheet to make it.
ALWAYS make this the night before!!!
Need:
2 sugar cookie dough pkg's (for a rectangle cookie sheet) -I use just a little less and eat the rest of the cookie dough as I am making it :)
1, 1/2 sugar cookie dough pkg's (for a round pizza sheet)
all types of desired fruit
(kiwi, strawberries, raspberries/blackberries, blueberries, canned mandarine oranges) are my favorite
Cr cheese topping:
8 oz cool whip
1, 8 oz cr cheese
1 lb powdered sugar (1/2 a bag)-I use a little less
1 tsp cinnamon
1 tbsp vanilla
1 tbsp lemon juice
Set out cr cheese and cookie dough to soften a little. Preheat oven to 350 degrees
Press cookie dough into desired cookie sheet size (about 1/4 inch thick)-this takes a while.
Bake for about 15min or until golden on top. Set cookie crust out to cool completely (about 30 min). While this is cooling, mix together cream cheese topping ingredients. Add powdered sugar a little at a time while mixing everything together.
Don't worry if you accidentally over cook the cookie crust. The cream cheese spread will soften the crust overnight.
Once cool, spread cream cheese topping over cookie crust (about 1/2 inch thick). Cover with saran wrap and refrigerate overnight. This softens the crust and makes it soooo good!
Cut up desired fruit and refrigerate over night for fast throw on.
You can make a pretty design, or just throw on the fruit.
Press slightly into topping so it stays somewhat when you cut into it.
ENJOY!
