Easter Egg Fruit Pizza

Fruit pizza is a fun midwestern-er dessert. A staple at tons of potlucks, I grew up devouring this tasty treat, growing up. One of my favorite things about fruit pizza is just how completely customizable it is. It traditionally starts with a sugar cookie dough base, the base is then topped with a layer of creamy and sweet cream cheese frosting, and lastly it’s topped with fruit.

As I was strolling the aisles of my local supermarket, I stumbled upon Pillsbury sugar cookie eggs. I was so excited to see them that I threw a couple in the cart. I knew right away what I wanted to do. Scratch that, what I needed to do. I needed to make fruit pizza’s in the shape of adorable little easter eggs. Of course you can use any sugar cookie dough you like. I am going to be sticking to the original, Pillsbury sugar cookie dough base.

I always had it in slab form growing up, but over the years I have switched over to making fruit pizza in cookie form. I make them as I need em’ and this helps to keep each slice fresh and delicious.

Thats not my only twist on the OG recipe. I love to infuse my frosting with lemon extract. The addition of lemon really cuts through the richness of the sweet frosting and really helps to balance out the whole dish. The best part about my frosting is that it doubles as a fruit dip!

I hope you get a chance to try this delicious dessert. If you have never tried this before, you truly are in for a sweet surprise!

What You’ll Need

| Sugar Cookie Dough | Cream Cheese | Strawberries | Blueberries | Canned Mandarin Oranges | Powdered sugar | Lemon extract | Marshmallow Fluff |

Instructions

Step 1: Bake cookies according to package instructions and allow them to cool.

Step 2: In a medium size bowl, with a mixer, on medium-low speed, blend together the lemon cream cheese frosting ingredients.

Step 3: Pipe, or scoop frosting onto each cookie. About one tablespoon per cookie. Gently frost each cookie.

Step 4: Top frosting with fruit and chill cookies until serving time.

Substitutions

As I mentioned above, fruit pizza is completely customizable. If you can’t find sugar cookie eggs already pre cut out, you an easily roll out a tube of sugar cookie dough, or homemade dough and cut each shape yourself. I have linked an egg shaped cookie cutter here.

If you aren’t a fan of lemon you can also substitute the lemon extract for almond, coconut or vanilla. The options are endless.

In lieu of lemon extract you can also used fresh squeezed lemon juice. I tend to gravitate towards extract for this recipe as I find the potency easier to control with extract versus juice.

Dairy free cream cheese is also an easy sub for for regular cream cheese for this recipe. You can find that here.

A gluten free and dairy free cookie base is another great option for those with intolerances or allergies. I have linked my favorite dough here.

Serving and Storing

For serving, assemble cookies and serve chilled. Do not store at room temperature for longer than two hours. I love to serve mine on a cute tray. I have linked some of my favorites below.

| Wooden Bunny Tray | Wooden Egg Tray |

For storing the fruit pizzas, store in an air tight container, in the fridge for 1-3 days. If you aren’t planning on serving these for a party, I recommend keeping all the ingredients deconstructed and stored in the fridge and assembling them upon eating. For this method it will extend the shelf life to a week. I do not recommend freezing these as they will deteriorate texture wise.