Patriotic Fruity Pizza

Happy Independence Day, Beautiful People! I’ll take independence any day; to quote Janis Joplin,

Here is a fun patriotic dessert for you, offered by https://www.womansday.com/food-recipes.

INGREDIENTS

 

Flour, for the parchment

1 (16-oz.) package refrigerated sugar cookie dough

2 tbsp. Strawberry jam

2 tbsp. fresh lemon juice

1 lb. strawberries, hulled and cut into pieces

1 1/2 c. blueberries

1 (8-oz.) package cream cheese, at room temperature

1/4 c. confectioners’ sugar

2 c. refrigerated whipped topping (we used Cool Whip)

DIRECTIONS

 

1. Heat oven to 350 degrees F. Lightly flour a piece of parchment paper. Shape the cookie dough into a disk, then roll out on the parchment into a 12″ circle or three 1⁄4″-thick circles. Slide the parchment (with cookie dough) onto a baking sheet. Bake until lightly golden brown, 15 to 18 minutes. Transfer the cookie (still on parchment) to a wire rack and let cool for at least 15 minutes.
2. Meanwhile, in a large bowl, whisk together the jam and lemon juice. Add the berries and toss to coat. Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth, about 1 minute. Add the whipped topping and beat to combine.
3. Spread the cream cheese mixture onto the cooled cookie, leaving a 1⁄2″ border. Top with the berry mixture.

Here is my contribution to the patriotic celebration: https://koolkosherkitchen.wordpress.com/2016/07/04/fireworks-on-the-beach/