Ingredients
Cream Cheese Fluff:- 1 block eight ounces cream cheese, softened
- 1 cup marshmallow fluff
- 1 cup frozen whipped topping thawed
Cookie Crust:
- 1 pkg. Betty Crocker Sugar Cookie Mix
- 1 tablespoon flour
- 1 stick half of cup butter, softened
- 1 massive egg
Toppings:
- 4 kiwi
- 2 pounds strawberries
- 32 chocolate chips
Instructions
Cookie Crust- Preheat oven to 350 ranges Fahrenheit.
- Spray two nine inch springform pans with cooking spray then line bottoms with a circle of parchment paper or non-stick tin foil.
- Combine sugar cookie mix, flour and butter and blend till the butter breaks up into small pie size pieces.
- Add the egg and mix until it forms a dough.
- Divide dough in half of.
- Pat one 1/2 of dough within the backside of every pan, spreading dough in order that it ends approximately 1/2 inch from the edge of the pan.
- Bake for 14-18 mins till golden brown.
- Cool in pan for 10 mins, then eliminate and set on a cooling rack.
- Cool completely.
Cream Cheese Fluff:
- Beat cream cheese until light and fluffy.
- Add marshmallow fluff and beat to mix.
- Add whipped topping and beat to combine.
- Equally divide and unfold over pinnacle of cookies.
- Cut cookies in half of.
Toppings:
- Peel and reduce kiwi into thin slices. Cut slices in half of.
- Arrange overlapping slices of kiwi along the curved facet of each cookie.
- Wash and dry strawberries, then carve off the outer edge, maintaining simply the brilliant crimson fruit for the pizza.
- Cut slices into small portions and sprinkle over the cream cheese fluff crowned cookies.
- Arrange 8 chocolate chips on every cookie to create watermelon seeds.
- Refrigerate until equipped to serve.
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