Fruit Pizza: A Delightful Combination of Sweetness and Crunch

Fruit pizza is a delightful dessert that takes a thick and chewy sugar-cookie crust and tops it with a tangy cream cheese mixture, finishing with a vibrant array of sliced fresh fruit. It’s perfect for summer gatherings, but its versatility allows you to enjoy it any time of the year by adjusting the fruit according to the season.

What is Fruit Pizza?

If you somehow made it through high school graduation parties without experiencing fruit pizza, let me fill you in. It’s a fan favorite! Featuring a chewy sugar-cookie crust covered with a creamy, tangy layer and finished with fresh fruit, this dessert is served cold, making it a refreshing treat, especially during the summer. You can even customize the fruit toppings for different occasions—think red and blue berries for Independence Day or a rainbow of fruits for birthday celebrations.

How to Make My Fruit Pizza

If you enjoy baking, this recipe will feel right at home next to classics like chocolate chip cookie cake or sugar cookie bars.

Ingredients You’ll Need

For the sugar cookie crust, gather the following:

• 1 cup room-temperature unsalted butter
• 2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Ensure the butter is softened to room temperature. If you forget this step, check my tips for quickly softening butter.

Next, you’ll need the filling, based on my cream cheese fruit dip:

• 8 ounces room-temperature cream cheese
• ⅓ cup powdered sugar
• 1 (7-ounce) container marshmallow fluff
• ½ teaspoon vanilla extract
• 4 ounces thawed whipped topping (Cool Whip or TruWhip)

For the topping, prepare about 3 cups of fresh sliced fruit. Here are some of my favorites:

• Berries (strawberries, blueberries, blackberries, raspberries)
• Sweet cherries
• Kiwi
• Pineapple
• Peaches
• Nectarines
• Grapes

Making This Recipe

To create your cookie crust, cream the butter and sugar until light and fluffy, about 3 minutes. Then, add the eggs and vanilla and mix for an additional minute. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mix until just combined; your dough will be sticky.

Press the cookie dough into a 10×15-inch jelly roll pan. If your pan isn’t nonstick, line it with parchment paper. Bake at 350°F for about 15 minutes until golden and set. Let cool completely.

Once the crust has cooled, prepare the filling by beating the cream cheese and powdered sugar until smooth. Gently fold in the marshmallow fluff, followed by the vanilla and whipped topping. Spread this mixture over the cooled crust.

Finally, refrigerate the fruit pizza for at least 2 hours, then top with your chosen fresh fruit just before serving.