This is another 4th of July-inspired dessert that my daughter loves to make. Fruit tart has always been one of her favorite desserts and I admit, I am partial to it as well. We use homemade sugar cookie dough (try this one or this one or this one), but you could very easily save time with the store-bought refrigerated sugar cookie dough. We made this version red, white and blue, but you can use many different kinds of sliced fruit. It just tastes like Summer to me! Recipe adapted from Kraft.
2 cups sugar cookie dough (homemade, or use a 20 oz. roll of refrigerated dough)
1 pkg. (3.4 oz.) vanilla instant pudding mix (I use sugar-free)
1 1/4 cups cold milk
1 cup thawed whipped topping (such as Cool Whip)
2 cups sliced mixed fresh fruit (strawberries, raspberries, blueberries, blackberries, kiwi, mandarin oranges...)
Miniature marshmallows (optional)
- Heat oven to 375° F. Line a 12" pizza pan with foil; spray with cooking spray. Roll out cookie dough to form a crust. Flute the edges, if desired. Bake 14-16 minutes, or until lightly browned. Cool completely. Carefully remove cookie from pan and foil; place on a serving plate.
- Beat pudding mix and milk in a large bowl for 2 minutes. Let stand 5 minutes. Stir in whipped topping; spread onto cooled crust.
- Top with sliced fruit. Refrigerate up to 4 hours before serving.
NOTES: If pizza pan is not available, trace a 12-inch circle on parchment paper or foil and place on rectangular. Place cookie dough onto circle pattern. Bake as directed.
Best if eaten the same day you make it. Serves 16.