When it's spring, I think fruit. And when I think fruit, I think of fruit-based treats. Especially anything made with berries!
For many years, it was my tradition to make a Fruit Pizza for Easter. It’s one of those great, easy recipes that everyone loves. And you don’t have to spend hours preparing it. After all, you need time to hunt for those eggs!
There are many variations on this recipe. Some people add Cool Whip to the mixture of cream cheese, which sounds interesting but also kind of messy.
Some use a homemade cookie dough recipe. Some brush the tops of the fruit with different types of jam. For the most part, I stick with the Pillsbury recipe. After all, I do use their cookie dough. It only seems fair 😀 .
How to Make This Fruit Pizza with Cookie Crust
Bake the cookie crust
The base of the fruit pizza is made with sugar cookie dough. If you want to get fancy, go ahead and make your own, but I use the pre-made stuff in a tube or a package of pre-cut squares. This cuts out lots of steps.
Take a rimmed pizza pan (12 inch diameter) and line with parchment paper or spray with cooking spray. Spread the dough evenly into the pan. Some recipes say to crumble the dough but I like to slice it and place all the slices in the pan. Then, press all the dough together to evenly fill gaps and create a crust.
Bake the crust until golden brown. This typically takes 16 to 20 minutes. Allow the crust to cool for at least 30 minutes before adding layers.
Make the cream cheese layer
I always ensure the cream cheese is at room temperature before mixing it with anything. This means taking the cream cheese from the refrigerator hours in advance. Realistically, I do this only about . . . two percent of the time. Sigh. For those other times I, of course, use my automatic defroster. That is, the microwave.
Microwave ovens vary, but this is what works for me: 30% power and one-minute bursts. I prefer to check the cheese after each minute to be certain I’m not frying it. If it seems close, I’ll do a 30-second burst. I won’t recommend a defined number of bursts because it varies greatly. If you’re uncertain, just repeat using 30-second bursts.
Note: Make sure you’re not using full power because you might end up with cooked cream cheese. You don’t want that. Trust me.
With an electric mixer, beat the cream cheese with sugar and a little vanilla. The mixture will be fluffy and spreadable. Spread this on the cooled crust.
Add fruit to the cookie crust
The final layer is fruit. Over the years, I have used many different combinations of fruit. My preferred is a combo of sliced berries, grapes and kiwi.
Have a can of mandarin oranges on hand to fill tight, irregular-shaped spots, or just for an extra pop of color. Canned pineapple works for this also.
Arrange the fruit in whatever pattern you like.
Add glaze to the fruit
A final step, which is optional, is to brush the fruit with a little apple jelly or apricot preserves.
I’m saying this is optional because I can’t count how many times I’ve assembled this on Easter morning only to realize there was no jelly in the house. It has become an option because I found I don’t need it. Take it from me: you won’t miss it.
However, for appearance’s sake, jelly makes the fruit look a little glossy/more presentable. It’s possible it helps preserve it a little too. But in my family, there was never a problem with leftovers. Basically, if you make it they’ll take it.
Easy enough, right?
I hope you give this fruit pizza a try - it might become a new tradition for all your family gatherings!
More Recipes for those In-Season Berries
Fresh berries are so much more than dessert! Try making a Strawberry Blueberry Spinach Salad - the flavor punch from feta cheese is the perfect contrast to the sweet berries! Even more feta is included in my Strawberry Walnut Salad. . . can you tell I love the feta and strawberry combination?
And of course you can dress either salad with some strawberry balsamic vinaigrette dressing. A delicious twist on a traditional balsamic dressing!
You can also use those berries to make Strawberry Shortcake Roll, Strawberry Muffins, or Strawberry Filled Jelly Donut Cake.
Put those strawberries in a delicious Tapioca Fruit Salad for any holiday meal!
Fruit Pizza with Easy Glaze and Cookie Crust
- 1 sugar cookie dough 16.5 oz
- 8 oz cream cheese softened
- ⅓ cup sugar
- ½ teaspoon vanilla
- 2-3 cups sliced fresh fruit or canned
- ½ cup apple jelly or apricot preserves
- Heat oven to 350F. Prepare 12-inch pizza pan by lining with parchment paper or spraying with cooking spray.
- Remove cookie dough from wrapper and slice. Place slices in prepared pan. Press dough to evenly cover the bottom of the pan.
- Bake 16 to 20 minutes or until golden brown. Cool completely, at least 30 minutes.
- In a small bowl, use an electric mixer to beat cream cheese with sugar and vanilla until fluffy. Spread mixture over cooled crust.
- Arrange fruit over the cream cheese layer.
- Stir jelly until smooth; brush over fruit.
- Refrigerate until chilled, about one hour. Cut into wedges or squares to serve.
- Cover and refrigerate any leftover pizza.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Love this recipe, especially for Easter! Can’t wait to make it with the glaze next year!
Yes the glaze gives it that nice extra polish. I used apricot preserves for this one and loved it.
What a fun dessert idea! Love the idea of a cookie topped with fresh fruit—looks yummy!
This is so beautiful and I LOVE the sugar cookie crust! Such a delicious recipe!
Yes, it is truly easy and delicious!
This is really tasty looking. Can’t wait to try. Also That Kahlua Mudslide😀
Those would be good together! Yum!
One of my all time favs!! I have never done the glaze, going to have to give that a try. Might need this for Easter Sunday, is it wrong that 2 people could eat this in one day??? LOK
Sounds pretty normal to me!!! It's so snackable!
That is really a beautiful spread! How cool! What a fun dessert, too, for kids while also getting them to eat fruit!
Yes kids really love it. And most of us are really kids at heart, so it serves all ages 🙂