Strawberry Kiwi Fruit Pizza Watermelon


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


  • 4 kiwi
  • 2 pounds strawberries
  • 32 chocolate chips


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.


  • 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.