Fruit Pizza

An easy and beautiful dessert to bring to any party that takes place during the berry season--4th of July, for example!

FRUIT PIZZA

Crust:

1 package sugar cookie mix -- prepare as directed, but shape dough into disc and roll out into one giant circular cookie about 1/4 inch thick. I use my pizza stone as a guide (here I have parchment paper under the cookie so that it is easy to serve) for size. Watch carefully during baking. When edges look golden brown and middle looks set, it's probably time to remove and cool completely.

Topping:

2 8 oz. packages cream cheese (I use the 1/3 less fat Neufchatel)

1 cup powdered sugar

1-2 teaspoons vanilla extract

Cream together and spread over the COMPLETELY cooled cookie. You may have some topping left over. Use it as fruit dip over the next few days.

Fruit: Any that you like!

The pizza above has strawberries, raspberries and blueberries. I slice the strawberries with an egg-slicer to get same-thickness pieces, then I try to choose the same-sized pieces to make the design. Left over slices can be used to top strawberry shortcake or ice cream over the next few days. Leave the raspberries and blueberries whole and experiment with your design!