Happy July everyone! The 4th of July is my absolute favorite holiday of the year and I get so very excited when it’s time to celebrate it. I’m obsessed and fascinated with fireworks and I tend to get a bit emotional when I hear the National Anthem sung or played properly. Not to mention, there’s usually barbecues and pool parties and all sorts of fun activities that go along with this holiday. The last few years I’ve made this dessert on the 4th and its always a hit. Fruit Pizza any time of the year is a delight but it’s fun to switch things up and decorate it accordingly.
One roll of Pillsbury Sugar Cookie Dough
Assorted fruit (blueberries, strawberries or raspberries, bananas)
For the cream cheese spread-
8 0z cream cheese
1 container cool whip
1/2 cup sugar
1 tsp vanilla extract
Lightly spray your cookie sheet with cooking spray and flatten dough in the shape of a rectangle. For a bit of a thicker cookie, don’t spread the dough too thin (it shouldn’t cover the entire the sheet).
Follow the cooking instructions on the Pillsbury cookie dough wrapping (mine was heat oven to 350 degrees and bake for 11-14 minutes).
Take cookie out of the oven and let cool. Put in the fridge to chill for about an hour.
For the cream cheese spread, pour all the ingredients into a mixing bowl and beat with a hand mixer.
After taking the cookie sheet out of the oven, spread the cream cheese topping across the cookie and decorate your flag with your cut up fruit!