- 32 oz sugar cookie dough (2 logs of Pillsbury Sugar Cookie Dough)
- 1 brick cream cheese
- 8 oz Cool Whip
- 1 c powdered sugar
- 1 t vanilla
- strawberries, sliced
- blueberries
- blackberries
- raspberries
- mandarin orange slices (canned)
- red or green grapes, halved
- kiwi, sliced
Evenly spread sugar cookie dough over a large, round pizza pan (16″ diameter, no holes), leaving about an inch between the edge of the dough and the pan. Bake according to recipe/package instructions, until golden brown and cooked through. Remove from oven and allow to cool completely.
In a large bowl, combine cream cheese, Cool Whip, powdered sugar, and vanilla. Mix until thoroughly combined and smooth. Spread evenly over cooled cookie base. Any leftover can be used as a delicious fruit dip.
Arrange any combination of fruit on the cream cheese mixture. Apples and bananas are not recommended, as they tend to brown over time. Enjoy!
