A delicious summertime dessert for your backyard BBQ and large groups of people! This perfectly balanced dessert features a buttery soft sugar cookie crust with a fluffy cream cheese filling, topped with fresh fruit of your choice. I made this recipe on a rimmed baking sheet (18" by 13") and it made 20-25 medium sized servings. I hope you get the chance to share this delicious colorful dessert with your friends and family this summer!!
INGREDIENTS:
Crust
3 C. All purpose flour
1/2 tsp. salt
2 tsp. baking soda
1 tsp. baking powder
1 1/2 C. sugar
1 C. butter (room temperature)
2 eggs
2 tsp. vanilla
Filling *make it your own by adding more or less powdered sugar. Fluff it up with some heavy cream or thin it out with 2% milk. Always add in small increments, a tablespoon or two at a time until desired consistency is reached.
8 oz. cream cheese (room temp.)
1/4 c. butter (room temp.)
2 C. powdered sugar
4 oz. whipped topping (thawed)
Fruit Topping
6 oz. Blueberries
6 oz. Blackberries
6 oz. Raspberries
12 oz. Strawberries
3 Kiwis diced
*Of course you can use any combination of fruit that you prefer. If you are going to add bananas, I recommend adding those right before serving because they brown so quickly. You can also add mandarin oranges for more color.
DIRECTIONS:
1. Preheat oven to 375 F and line a rimmed baking sheet with parchment paper.
2. In a bowl mix together flour, salt, baking soda, baking powder, and salt. Set aside.
3. Cream together butter and sugar in the bowl of a stand mixer until light and fluffy. Add in eggs and vanilla. Mix until the eggs is fully incorporated.
4. Add flour mixture and mix for 2-3 minutes or until the flour is incorpated.
5. For the dough into a ball. Using a little bit flour, to keep from sticking, roll out onto pan. The dough should be about 1/4" thick.
6. Bake for 14-16 min, until edges are golden. Cool completely.
7. While the crust is cooling, cream together cream cheese, butter, vanilla, and powdered sugar. Once it is smooth, add in the whipped topping and mix well. Filling should be fluffy. You can add more powdered sugar if you wish to thicken it up a bit. Add in 1/4 C increments.
8. Spread filling over cooled crust and place in the refrigerator if you aren't ready to top with fruit right away.
9. Dice up strawberries and kiwis but leave the blueberries, raspberries and blackberries whole. Sprinkle the fruit on top or place strategically in a pattern. Fruit is beautiful no matter how its placed! :)
10. Slice. Serve. Enjoy!
*Refrigerate leftover for up to 3 days.
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