Description
Adorable, refreshing and colorful. Watch them vanish before your eyes!
Ingredients
- 30 ounces, weight Tube Of Refrigerated Pillsbury Sugar Cookie Dough
- 8 ounces, weight Cream Cheese, At Room Temperature
- 16 ounces, weight Cool Whip (whipped Topping)
- 1 Kiwi Fruit, Peeled And Sliced
- 2 cups Blueberries
- 2 cups Strawberries, Hulled And Sliced
Preparation
Preheat oven to 350 F. Roll sugar cookie dough into 3/4 inch balls. Place balls in mini muffin tins (recipe makes roughly 36). I did not grease the tins.
Bake for about 8 minutes at 350 F. Remove from oven and let them cool. Then remove them from the tin using a butter knife. Let them cool another 5-10 minutes on a wire rack.
Meanwhile, blend together cream cheese and Cool Whip using an electric mixer. Using a plastic bag for piping, frost the mini-pizzas. Then garnish with fresh sliced fruit.
