Best Fruit Pizza Made With Cookie Dough

If you ask me, fruit pizza is one of those desserts that never goes out of style.

This crowd-pleasing treat starts with a sugar cookie crust that bakes up soft and chewy. It’s topped with a sweet cream cheese spread mixed with Cool Whip that tastes like a lighter version of frosting.

Then comes the fun part – piling on fresh fruit like strawberries, kiwis, blueberries, and mandarin oranges. A little lemon juice keeps everything fresh and bright tasting.

It’s a dessert that looks fancy but comes together easily, perfect for potlucks or summer gatherings when you want something sweet but refreshing.

What Kind of Cookie Dough Should I Use?

For this fruit pizza, you can use either store-bought or homemade sugar cookie dough, and both will turn out great. The Pillsbury refrigerated sugar cookie dough is super convenient and gives you consistent results every time, but if you have a favorite homemade recipe, feel free to use that instead. Just make sure your dough is soft enough to press into your pizza pan or baking sheet without cracking. If you’re using refrigerated dough straight from the fridge, let it sit at room temperature for about 10 minutes to make it easier to work with.

Options for Substitutions

This fruit pizza is super forgiving when it comes to swaps – here’s what you can change up:

• Cookie dough: Feel free to use any sugar cookie dough you like, whether it’s store-bought or homemade. You can even try chocolate chip cookie dough for a fun twist, though the classic sugar cookie base is hard to beat.
• Cool Whip: If you prefer, swap Cool Whip with homemade whipped cream (1 cup heavy cream whipped with 2 tablespoons powdered sugar). Just note that homemade whipped cream won’t hold up quite as long, so plan to serve within a few hours.
• Cream cheese: Regular cream cheese works best here – I wouldn’t recommend substituting it since it gives the topping that nice tangy flavor and helps it hold its shape.
• Fruit toppings: This is where you can really get creative! Use whatever fresh or canned fruit you have on hand – peaches, grapes, blackberries, or even sliced bananas work great. Just make sure to drain canned fruit well and pat fresh fruit dry so your pizza doesn’t get soggy.
• Canned mandarin oranges and pineapple: Fresh fruit is always nice, but canned works perfectly fine and is often easier. If using fresh pineapple, cut it into small chunks similar to the canned size.

Watch Out for These Mistakes While Baking

The biggest mistake people make with fruit pizza is adding wet fruit directly onto the cream cheese frosting, which causes it to become watery and slide right off – always pat your fruit completely dry with paper towels and drain canned fruit for at least 15 minutes before arranging it on top.

Another common error is spreading the frosting on a warm cookie crust, which will melt the cream cheese mixture and create a runny mess, so make sure your cookie base is completely cool to the touch before adding any toppings.

To get an evenly baked crust that’s not too thick or doughy in the center, press the cookie dough to about 1/4-inch thickness and use a fork to poke holes all over, which prevents puffing and creates a flat surface for your toppings.

Finally, serve this dessert within a few hours of assembly since the fruit will release moisture over time and make everything soggy – if you need to prep ahead, bake the crust and make the frosting separately, then assemble right before serving.

What to Serve With Fruit Pizza?

Fruit pizza is pretty much a dessert on its own, so it’s perfect for serving at summer parties, potlucks, or backyard barbecues alongside other sweet treats. I like to keep it simple and pair it with a scoop of vanilla ice cream or some whipped cream on the side for anyone who wants an extra indulgent touch. It also goes great with a pitcher of lemonade or iced tea, especially when you’re serving it on a hot day. If you’re making it for a party spread, consider putting it out with other finger foods like brownies, Rice Krispie treats, or chocolate chip cookies so guests have plenty of options to choose from.

Storage Instructions

Store: Keep your fruit pizza covered in the fridge for up to 2 days. The fresh fruit tastes best within the first day, but it’ll still be good the next day. Just know that the fruit might release some juice and the cookie base can get a bit soft over time.

Make Ahead: You can bake the cookie crust a day ahead and store it at room temperature in an airtight container. Mix up the cream cheese topping and keep it in the fridge separately. Then just assemble with fresh fruit right before serving so everything stays crisp and fresh.

Serve: This dessert is best served cold, straight from the fridge. If you have leftovers, cover them loosely with plastic wrap or foil. The fruit will start to look less pretty after a day or two, but it still tastes great for a quick snack.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2950-3250
• Protein: 23-28 g
• Fat: 115-130 g
• Carbohydrates: 440-490 g

Ingredients

For the base:

• 1 lb Pillsbury sugar cookie dough

For the frosting:

• 6 oz cream cheese, softened to room temperature
• 3 tbsp granulated sugar
• 1.5 tsp pure vanilla extract
• 8 oz Cool Whip topping

For the fruit toppings:

• 15 oz mandarin oranges, well-drained
• 3 kiwis, peeled and sliced into 1/4-inch rounds
• 1 lb strawberries, hulled and sliced
• 1 cup fresh raspberries
• 3/4 cup fresh blueberries
• 15 oz pineapple tidbits, patted dry
• 1 tbsp lemon juice (to toss with fruit)

Step 1: Prepare the Cookie Crust

• 1 lb Pillsbury sugar cookie dough

Preheat your oven to 350°F and lightly grease a 9×13 inch baking sheet or pizza pan.

Remove the sugar cookie dough from the refrigerator and let it sit at room temperature for 2-3 minutes to make it easier to work with.

Flatten and press the dough evenly across the prepared pan, creating an even thickness.

Use a fork to poke small holes all over the dough to prevent it from puffing up during baking.

Bake for 10 to 15 minutes until the edges are light golden brown but the center still looks slightly underbaked—this keeps the crust tender.

Remove from the oven and let cool completely to room temperature, about 15-20 minutes.

Step 2: Make the Cream Cheese Frosting

• 6 oz cream cheese, softened to room temperature
• 3 tbsp granulated sugar
• 1.5 tsp pure vanilla extract
• 8 oz Cool Whip topping

While the crust cools, place the softened cream cheese in a large bowl and beat until smooth and creamy.

Add the granulated sugar and vanilla extract, mixing until well combined and fluffy.

Gently fold in the Cool Whip topping using a spatula until you have a smooth, spreadable frosting with a mousse-like texture.

I like to make this a few steps ahead so it’s ready to spread right when the crust finishes cooling.

Transfer the frosting to the refrigerator until you’re ready to assemble the pizza.

Step 3: Prepare the Fruit

• 15 oz mandarin oranges, well-drained
• 3 kiwis, peeled and sliced into 1/4-inch rounds
• 1 lb strawberries, hulled and sliced
• 1 cup fresh raspberries
• 3/4 cup fresh blueberries
• 15 oz pineapple tidbits, patted dry
• 1 tbsp lemon juice

While the crust is baking and cooling, prepare all your fruit so it’s ready for assembly.

Drain the mandarin oranges and pineapple tidbits thoroughly on paper towels, pressing gently to remove excess moisture—this prevents a soggy crust.

Peel and slice the kiwis into 1/4-inch rounds.

Hull and slice the strawberries into uniform pieces.

Measure out the raspberries and blueberries into separate bowls.

Toss all the prepared fruit together in a large bowl with the lemon juice, which brightens the flavors and helps prevent browning.

I find that prepping the fruit this way means you can quickly assemble the pizza while everything is fresh.

Step 4: Assemble and Chill the Fruit Pizza

• cooled cookie crust from Step 1
• cream cheese frosting from Step 2
• prepared fruit from Step 3

Once the cooled crust from Step 1 is at room temperature, spread the cream cheese frosting from Step 2 evenly across the entire surface using an offset spatula or the back of a spoon.

Arrange the fruit from Step 3 on top of the frosting in whatever pattern appeals to you—you can create concentric circles, scatter the fruit randomly, or arrange it by color for a beautiful presentation.

Press the fruit gently into the frosting so it adheres well.

Refrigerate the assembled pizza for at least 1 hour before serving, which allows the frosting to set and keeps everything fresh and firm.

This chilling time also gives the flavors a chance to meld together.

Best Fruit Pizza Made With Cookie Dough

Delicious Best Fruit Pizza Made With Cookie Dough recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12 slices

Calories: 3100

Ingredients Method

Ingredients

  

For the base:

• 1 lb Pillsbury sugar cookie dough

For the frosting:

• 6 oz cream cheese, softened to room temperature
• 3 tbsp granulated sugar
• 1.5 tsp pure vanilla extract
• 8 oz Cool Whip topping

For the fruit toppings:

• 15 oz mandarin oranges, well-drained
• 3 kiwis, peeled and sliced into 1/4-inch rounds
• 1 lb strawberries, hulled and sliced
• 1 cup fresh raspberries
• 3/4 cup fresh blueberries
• 15 oz pineapple tidbits, patted dry
• 1 tbsp lemon juice (to toss with fruit)

Method

 

1. Preheat your oven to 350°F and lightly grease a 9x13 inch baking sheet or pizza pan. Remove the sugar cookie dough from the refrigerator and let it sit at room temperature for 2-3 minutes to make it easier to work with. Flatten and press the dough evenly across the prepared pan, creating an even thickness. Use a fork to poke small holes all over the dough to prevent it from puffing up during baking. Bake for 10 to 15 minutes until the edges are light golden brown but the center still looks slightly underbaked—this keeps the crust tender. Remove from the oven and let cool completely to room temperature, about 15-20 minutes.
2. While the crust cools, place the softened cream cheese in a large bowl and beat until smooth and creamy. Add the granulated sugar and vanilla extract, mixing until well combined and fluffy. Gently fold in the Cool Whip topping using a spatula until you have a smooth, spreadable frosting with a mousse-like texture. I like to make this a few steps ahead so it's ready to spread right when the crust finishes cooling. Transfer the frosting to the refrigerator until you're ready to assemble the pizza.
3. While the crust is baking and cooling, prepare all your fruit so it's ready for assembly. Drain the mandarin oranges and pineapple tidbits thoroughly on paper towels, pressing gently to remove excess moisture—this prevents a soggy crust. Peel and slice the kiwis into 1/4-inch rounds. Hull and slice the strawberries into uniform pieces. Measure out the raspberries and blueberries into separate bowls. Toss all the prepared fruit together in a large bowl with the lemon juice, which brightens the flavors and helps prevent browning. I find that prepping the fruit this way means you can quickly assemble the pizza while everything is fresh.
4. Once the cooled crust from Step 1 is at room temperature, spread the cream cheese frosting from Step 2 evenly across the entire surface using an offset spatula or the back of a spoon. Arrange the fruit from Step 3 on top of the frosting in whatever pattern appeals to you—you can create concentric circles, scatter the fruit randomly, or arrange it by color for a beautiful presentation. Press the fruit gently into the frosting so it adheres well. Refrigerate the assembled pizza for at least 1 hour before serving, which allows the frosting to set and keeps everything fresh and firm. This chilling time also gives the flavors a chance to meld together.