I got the inspiration from this recipe, except I substituted the Cool Whip frosting with this recipe for creamy fruit dip (thank you, Pinterest). The result was definitely worth turning on the oven on a 100-degree day.
1 16.5-oz. roll Pillsbury sugar cookie dough1 8-oz. pkg. cream cheese
1 7-oz. jar marshmallow cream
1 cup powdered sugar
Strawberries & blueberries
Roll the dough into 3/4" balls and bake at 350 until they're flattened and light golden brown around the edges. (It took about 10 minutes in my oven). Let the cookies cool.
Mix together the cream cheese, marshmallow cream, and powdered sugar until smooth. Spread onto cooled cookies with a knife. Top with blueberries and chopped strawberries. Serve immediately or refrigerate until ready to serve.
I was able to get almost 45 mini cookies out of one package of dough. It would probably be pretty easy to make one large fruit pizza, which would also be less time-consuming.
Of course, these little pizzas would be dee-lish with any kind of fruit, but strawberries and blueberries were the perfect combo for this patriotic version. So festive!
Did you make any fun foods for Independence Day?
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