Description
This Strawberry Kiwi Fruit Pizza Watermelon is a delightful and visually appealing dessert that combines a soft sugar cookie crust with a creamy marshmallow and cream cheese topping, adorned with fresh sliced kiwi, juicy strawberries, and chocolate chips mimicking watermelon seeds. Perfect for summer gatherings, this fruit pizza offers a refreshing twist on traditional dessert pizzas with a balance of sweet, creamy, and fruity flavors.
Ingredients
Scale
Cookie Crust
- 1 package Betty Crocker Sugar Cookie Mix
- 1 tablespoon flour
- 1 stick (1/2 cup) butter, softened
- 1 large egg
Cream Cheese Fluff
- 1 block (8 ounces) cream cheese, softened
- 1 cup marshmallow fluff
- 1 cup frozen whipped topping, thawed
Toppings
- 4 kiwis
- 2 pounds strawberries
- 32 chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookie crust.
- Prepare Pans: Spray two 9-inch springform pans with cooking spray and line the bottoms with parchment paper or non-stick tin foil to prevent sticking.
- Make Cookie Dough: In a bowl, combine the sugar cookie mix, flour, and softened butter. Mix until the butter breaks up into small pie-sized pieces. Add the egg and continue mixing until dough forms.
- Divide Dough: Split the cookie dough evenly in half for the two pans.
- Shape Crusts: Pat one half of the dough evenly into the bottom of each springform pan, spreading it to about 1/2 inch from the edges.
- Bake Crusts: Bake the cookie crusts for 14-18 minutes until they turn golden brown.
- Cool Crusts: Allow the crusts to cool in the pans for 10 minutes before removing and setting them on a cooling rack to cool completely.
- Prepare Cream Cheese Fluff: Beat the softened cream cheese until light and fluffy. Add marshmallow fluff and beat until combined. Finally, add the thawed whipped topping and beat until the mixture is smooth and well blended.
- Spread Topping: Divide the cream cheese fluff evenly and spread it over the completely cooled cookie crusts.
- Slice Cookies: Cut each cookie pizza in half for easier serving.
- Prepare Fruit Toppings: Peel and slice the kiwis thinly, then cut the slices in half. Wash and dry the strawberries, remove the outer edges leaving only the bright red fruit, and slice into small pieces.
- Arrange Kiwi: Arrange overlapping kiwi halves along the curved edge of each cookie half to mimic the watermelon rind.
- Add Strawberries: Sprinkle the small strawberry pieces over the cream cheese fluff topping.
- Create Watermelon Seeds: Place 8 chocolate chips on each cookie half to resemble watermelon seeds.
- Chill and Serve: Refrigerate the finished fruit pizzas until ready to serve to keep them fresh and chilled.
Notes
- Make sure the cookie crusts are completely cool before spreading the cream cheese topping to prevent melting.
- For a firmer crust, you can bake the cookie base a few minutes longer but watch closely to avoid burning.
- This dessert is best when served chilled, so refrigerate at least 1 hour before serving.
- You can substitute frozen whipped topping with freshly whipped cream, but ensure it is stable enough to hold the topping.
- Feel free to use other fruits like blueberries or raspberries to change up the flavor and colors.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: fruit pizza, strawberry kiwi dessert, sugar cookie crust, cream cheese fluff, watermelon fruit pizza, summer dessert, easy fruit pizza
