A few weeks ago on a Sunday night, my family and I had the privilege of eating with some missionaries that were reporting at our church. They had five young adult children compared to our five young children, so we had a ready-made group of 14 people, plus we invited another couple to eat with us. I also just made this dessert pizza this past Sunday night when we had 30+ people come to our house after the evening service. My first pictures of the finished pizza were nowhere to be found, so I made the dessert again–and I was finally able to finish this post!
I love this dessert in the summertime as it is so colorful and because of the availability of different kinds of fruit. As you can see, on the cookie pizza, I put strawberries, blueberries, raspberries, kiwi, peach, and grapes. You could also do just strawberries, blueberries, and raspberries and do a red, white, and blue dessert pizza for the Fourth of July.
On Sunday, I just used Aldi’s refrigerated sugar cookie dough. The only problem with the cookie dough from Aldis is that it comes in a 16 ounce size, and the recipe called for a 20 ounce tube of dough for a 12″ pizza pan. So I bought 2 packages and used both on a 16″ pan. I knew we had a lot of people, so it was fine for me to make a bigger cookie pizza. If you run into the same problem, and you want to make a 12″ cookie pizza; just use one-fourth of the second package for the cookie pizzas, and either freeze or bake as cookies the rest.
Since my pizza pan has holes in the bottom of the pan, I lined it with parchment paper. I spread the dough over the entire pan, leaving 1″ empty around the edge. This would also work for any pizza pan if you want to transfer the big cookie to a prettier platter. Since I have no 16″ platter, I left it on the pizza pan and cut off the excess parchment paper after the cookie had been baked.
Once the cookie was done, I allowed it to cool and then spread it with cool whip (one 8 ounce container was sufficient for the 16″ pan).
The last step is putting the fruit on top! The only fruit that I did not cut were the blueberries and raspberries. I cut even the grapes in half. I placed the fruit on at 5:00 p.m., and we ate it round 7:45 p.m. The fruit still looked great, but I did not use any fruit that changed colors when exposed to air.
When it was time to eat, I just took my pizza cutter and cut the dessert pizza into triangle shapes of “pizza!”
It is really simple to make, and it goes over very well with guests as there is probably at least one kind of fruit that they like on the dessert pizza! A couple variations that you could try is to use chocolate chip cookie dough instead of sugar cookie dough, or you could try a cream cheese light topping instead of cool whip. Here is the recipe I used!
- 1 pkg. (20 ounces) refrigerated cookie dough, any flavor
- 3 cups thawed cool whip
- 2 cups assorted fruit (grapes, bananas, kiwi, strawberries, peach slices, pineapple–crushed) or use assorted candies or chopped candy bars
- Press dough evenly into a 12″ pizza pan. I left an inch around the outside edge so that the dough would have room to spread.
- Bake 12-15 minutes at 350° or until golden brown.
- Cool in pan on wire rack. Place cookie crust on serving plate. Spread whipped topping on cookie crust. Garnish with fruit. Serve immediately or refrigerate until ready to serve.
- Serves 12.