This ultra-easy and patriotic crowd-pleasure starts with a sugar cookie crust that’s topped with creamy vanilla frosting and finished with fresh summer berries. This classic fruit pizza is made in a large cookie sheet and topped with fresh berries for a festive Fourth of July dessert everyone will love!
This flag fruit pizza has become a tradition. And I just love traditions, especially ones that involve food ;). It’s easy, delicious, totally adorable and who doesn’t love a dessert that doubles as decoration? Add this to your menu for the weekend, everyone will be happy you did! I know I will be making it!
The base, or “pizza crust”, is a great big sugar cookie made from refrigerated cookie dough (easy!). The creamy filling is a super simple no bake cheesecake mousse (yum!) and then the flag is created with fresh blueberries and raspberries.
I spread a little less than half of the cheesecake mousse on the cookie crust, then added the fruit. After that, I piped on the rest of the cheesecake mousse using a large star tip. I wasn’t sure if it would be hard to make it look cute since I don’t do a lot of cake or cookie decorating, but it was super easy!
If you don’t want to mess with piping, you could just spread all the mousse on the crust before topping with the fruit.
HOW TO MAKE FLAG FRUIT PIZZA
NOTE: If you’d like to have a cookie star to place on top of the blueberries, make sure to reserve one slice and cook it separately (I just stuck it in the oven on a piece of aluminum foil next to the pizza pan – it cooked a few minutes faster than the cookie crust). I used a star cookie cutter on it AFTER it was cooked to cut out the shape.
After you bake the cookie, allow it to cool completely. This will take about an hour if you put it into the fridge. Then you can mix up the cheesecake mousse and spread a little less than half of it onto the cookie crust. Then it’s time to top it with berries!
And pipe on the rest of the cheesecake mousse.
Be sure to keep the flag fruit pizza in the fridge until you’re ready to serve. I kept it in my fridge uncovered because I couldn’t figure out how to cover it without smoothing the piped cream. It looked and tasted great the next day as well, but I wouldn’t keep it much longer than that because raspberries have a pretty short shelf life.
DELICIOUS AMERICAN FLAG FRUIT PIZZA
- 8 oz Cream Cheese softened
- 1 tube Refrigerated Sugar Cookie Dough 16.5 oz
- 1 teaspoon Vanilla
- 2/3 cup Sugar
- 1 dry pint Fresh Blueberries about 2 cups
- 12 oz Fresh Raspberries 3 to 4 cups
- 8 oz Whipped Topping thawed
- Preheat oven to 375 degrees.
- Open tube of cookie dough and slice into 1/4 inch pieces.
- Place remaining cookie dough slices on a lightly greased 12 inch pizza pan and press into an even layer. (If desired, bake one slice of dough separately and use a cookie cutter to cut a star).
- Bake cookie crust 11-12 minutes until lightly browned. Cool.
- Beat cream cheese, sugar, and vanilla together until smooth. Beat in half the whipped topping. Fold in the remaining whipped topping.
- Scoop a little less than half of the cream cheese mixture onto the cookie crust and spread it all the way to the edges of the crust.
- Use blueberries to outline the pizza and create the blue portion of the flag, and top with the star cookie.
- Use raspberries to create seven red stripes.
- Use the rest of the cream cheese mixture to pipe the white stripes.
- Keep in fridge until ready to serve.