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Monday, April 30, 2012

The Easiest Mini Deep Dish Fruit Pizzas

 Sundays at our house usually are our "treat making" day.  Sundays are generally spent mostly as a family, going to church, then naps, then preparing a yummy dinner and treats together.  Yesterday was deep dish mini fruit pizzas...the EASY way!
This is a great recipe to make with your kids- you can see above Kaitlyn is the one rolling all the little balls of sugar cookie dough.  Once you have them rolled into little 3/4 inch balls, place them in mini muffin pans and cook at 350 for 6-7 minutes.  Be sure not to cook them too long. We used Pillsbury pre made sugar cookie dough you find in the refridgerator section.
 Let them cool in the pan for just a couple minutes and then pop them out of the muffin tins.  One small roll of sugar cookie dough will make approximately 48 of these.
 Here's my favorite, MOST easy recipe for the "frosting"- whip 1 room temperatire bar of cream cheese (8oz) until it's nice and smooth, then blend in a large container of cool whip and wala- the yummiest, easiest, fluffiest topping/frosting for your pizzas!
 This is what the final product should look like.
 When it comes to fruit, use whatever you like- the option are endless!  This is what I had on hand- notice the peaches don't even have to be fresh- and these were awesome because they were already cut up!
 Cut up your fruit in whatever shapes and sizes you would like...
 Use a large Ziploc bag to put all your yummy cool whip frosting in...
 Then clip the end of it with scissors...
 And fill with the frosting.
 Then add your fruit however you would like and you have one bite mini fruit pizzas!  I love this way of preparing fruit pizza because the ratio of frosting to sugar cookie to fruit is perfection!
 Kaitlyn had lots of fun decorating her as well!

 I also decorated a few that were on mini cookie shapes, also a good way to cook them just on a cookie sheet then top with frosting and fruit...
They are delish!!  Here's the "recipe" (if you can even call it that ;)

Fruit Pizza:

1 small package Pillsbury sugar cookie dough
1 8 oz package cream cheese, softened
1 large container cool whip
4 cups of any kind of fruit

Cook sugar cookie dough either as 1 large pizza, small cups or small cookies at 350- cooking time will depend on what type of cookie you are making (generally 6-7 minutes for small cookies, longer for one large cookie), do not over cook.  Whip softened cream cheese, then add in cool whip until nice and smooth.  Place in Ziploc bag, cut off tip, pipe frosting onto cookies.  Decorate with fruit.

Enjoy!!



61 comments:

Andrea said...

YUM! love friut pizza!

Jen said...

Do you press the dough down to make it the shape of a bowl? Or will it naturally do that when baking in the muffin tins?
Can't wait to try this!

Stephens Family said...

So funny, one of my friends pinned this on Pinterest and I went to check it out and saw that it was you. Small world. Thought I'd say Hi! Congrats on your business and your growing family!

Leah said...

Made these today. So yummy. Thanks!

Cindy said...

awesome! My daughters graduation party is coming up and this will be on the menu!

Katie said...

i can't wait to make these!! i was also wondering if you have to push the dough in the tin or if you leave it in a ball.

Mallory said...

So we don't need to press the cookie dough??

Anonymous said...

I just finished making these and they turned out beautifully. In half the pan I pushed in the dough balls and the other half I left the balls whole. My suggestion is to leave the balls whole. As they bake they sink in on their own. The ones I pushed in were too fragile and hard to work with. As I watched the second pan I noticed the balls sink shortly before they are ready to come out. Also, an important direction is to let them sit in the muffin tin for a bit before taking them out. Terrific recipe and fun to make. Thanks.

Michele said...

Half way through cooking I push the dough down with a spoon and formed them more in the muffin pans. Turned out great! Thanks for the recipe!

Lindsay Banner said...

So sorry folks!! Didn't see these comme ya until now!! Need to turn my comment moderator back on! No, no need to push them down! ;). They fall in their own. As for cooling, I only let them sit for a minute or two but you can let them cool longer before removing ;) tha ks for all the feedback ladies!!

Lindsay Banner said...

Need to stop typing from my iPhone to cut down on typos! ;) haha!

Anonymous said...

do I have to spray the pan with cooking spray at all

Kathleen said...

I just made these the other day for work and had so many compliments. They were amazing, I wish I had kept them all for myself. :)

Nikki said...

Just made these with my own sugar cookie recipe. Turned out great. I pushed them down with a measuring spoon halfway thru, and again when I took them out.

Anonymous said...

My Grandma used to make fruit pizza all the time and she used strawberry cream cheese for the frosting. Just an idea that would be a little easier than having to make your frosting. It's very yummy too!

jen said...

Made these yesterday and they were so easy and yummy! people were impressed with how cute they are! i added some lemon zest and vanilla bean into the filling just to cut a little of that "fake" taste in the cool whip(even thought i love it haha). Definitely going to make these again and again

Lilian Fernanda said...

Made this yesterday. I used the Pillsbury ready to bake kind and used a mini muffin pan. I baked it until golden on edges (probably around 10 min). I tried taking the dough out half way and shaping with a spoon and the dough would stick to the spoon. I tried a few times during baking, but it always stuck. So I just left the dough alone and the shape made itself without any help. I wish I had used cooking spray because the bottoms were stuck in the pan when they were dough and I tried taking them out. I fixed them by reattaching them to the top and smoothing them out with my hands while the dough was still pliable. It worked great. They turned out really cute and delicious! Thank you for a great recipe.

Lilian Fernanda said...

Made this yesterday. I used the Pillsbury ready to bake kind and used a mini muffin pan. I baked it until golden on edges (probably around 10 min). I tried taking the dough out half way and shaping with a spoon and the dough would stick to the spoon. I tried a few times during baking, but it always stuck. So I just left the dough alone and the shape made itself without any help. I wish I had used cooking spray because the bottoms were stuck in the pan when they were done and I tried taking them out. I fixed them by re-attaching them to the top and smoothing them out with my hands while the dough was still pliable. It worked great. They turned out really cute and delicious! Thank you for a great recipe.

Anonymous said...

Make it with Chocolate Chip Cookie Dough for a lil extra yummyness!!

Anonymous said...

How much in advance can I make these? I wanted to use half for a Sunday morning and half Monday night.

Patricia said...

Made this today and it was a hit! Thank you!!!

Anika Riar said...

Wonderful recipe. Made the whole fruit pizza just last week and wish had found this recipe sooner. Try using marshmallow frosting instead of cool whip, turns out great

Elizabeth said...

Was taught in our kids cooking class to blend up a can of navy beans, liquid and all, and then add the dry ingredients for sugar cookies and mix together. Use this as your dough. It sounds super gross but with the fruit on the top you won't know the difference and it will be a great protein source!

Brenda said...

I made these tonight and they are delicious. Thank you.

Anonymous said...

mmm mmm mmmmm!!! Just made these for a summer themed pot-luck tomorrow at work! They're perfect!

Lindsay Banner said...

Yay ladies!! So happy to hear you liked them!! :)

Mighty Morgan said...

These are fabulous!!!! I made them a few weeks back for Father's day and just made them again ( a bit differently though) as a 4th of July treat....I linked back to you as the source...hope that is ok...I'd not please let me know !!

Thanks for the inspiration!!!

Paige Hatfield said...

Just made these using blueberries and raspberries! Thanks for the recipe,

Amber said...

I made these for the 4th and everyone LOVED them!
They were the first thing gone.

Anonymous said...

HELP! I absolutely loved this recipe so couldn't wait to make it, so divided dough and baked for 8-9 mins., but very tough getting out. No "popping out". Then tried remaining dough and literally watch it the last few mins (baked 7-8 mins. this time)watching the last few minutes. I "Pammed" the muffin tins, both times, but still had to go around each one to pull out. Was disappointed as only got one "perfect" cup. They were delish, but that was a lot of extra work getting them out. Do you "not" grease the tins? I thought greasing the pans would make them pop out, but no such luck. Thx much, Sara

Anonymous said...

I made these this morning to take to a Girls Night get together tonight. I am not a fan of cream cheese so I used a pack of Jell-O instant pudding mix to thicken up the Cool Whip. I choose the French Vanilla flavor, but I am excited to experiment with other flavors.
I also used the Pillsbury ready made sugar cookies that are in pull apart squares. I halved each square and they worked perfectly in my mini muffin pan without any sticking. I did shape them before cooking them for about 8 minutes.
I can't wait to make these for more summer parties with different pudding flavors and complimentary fruit!!
:) Sarah Y.

Amber said...

If you are having trouble getting them out, I learned a little trick that saves me so much trouble with my cakes and helps with things like this too, although it takes a little time. Cut out little circles out of wax paper- ya know, just the regular kind people use to let cookies cool on, and stick them in your pan, tins, whatever. That way things pop right out because they aren't even touching the bottle of the pan/tin. If you make one as a pattern, you can use it to trace and help cut out several really quickly. It's saved my life!

Liz said...

Hey everybody :)

Just wanted to share my method with everyone!!

I had a scrapbooking circle punch that punches 1 inch circles, I used it to punch out circles of parchment paper that fit perfectly into the wells of my mini muffin pan. I used the pillsbury sugar cookie dough that is already divided into 24 squares and cut a 1/3 off of each square to give me 3 balls of dough for every 2 pre-cut squares. After putting the balls of dough into the muffin tin, I baked them for 7 minutes... for me, at this point they were not quite cooked through all the way. I took the pan out and gently tapped it against my stovetop. This caused the centers to drop in. I put it back in the oven and let it bake for 2-3 more mintues. Then I took them out and let them cool completely in the muffin tin on a cooling rack. They turned out wonderfully! Now I just need to fill them :) I also plan to make a glaze to put on top by adding some cornstarch to some of the syrup from a can of fruit and boiling it. Hope this helps some of you!!

Anonymous said...

It works great if you put them in the mini cupcake liners..fits perfectly and makes it much easier and more sanitary to serve!

thedraftingchick said...

Just made these today for a small party. I used a little more cool whip than suggested. They came out great. Fruits I used were halved green grapes, strawberries, tangerines (from the fruit cups) and blueberries. I had none left. Thanks so much for such an easy and delicious recipe.

thedraftingchick said...

Oh and I made them in the bigger muffin tins with the cupcake liners. Whenever they raised, I shook the pan a little bit and they would drop down right away. Did this about 3 times while baking them. Every single bowl was perfect

Samantha Negley said...

Just made these today and they turned out amaaazing! I took the 5 min extra to cut out the parchment paper and it was worth it. And when I turned them over I kinda slammed them down to get them out. But that may be my own issue. Anyway, it seemed to work. I also like the idea of mini cupcake liners, which I found after I was done of course (left over from a brief foray into the cake pop realm). They did drop on their own. Didn't overcook the cookie and it tastes so good. As suggested, I also added vanilla and zest to the mixture for that homemade taste. Love the mini bites rather than the giant "pizzas" i've seen elsewhere. I wanted to do a glaze, but ended up going without and they tasted just fine. I just like the extra shine. Maybe next time. Good recipe, thank you.

sam said...

i saw this on pintrest and am excited to give it a try. thanks

Katie said...

Baking these right now. Finding I can't just POP them out...so I have to take them out. I will try the parchment paper next time. But they are turning out! I am finding the smaller the ball of dough...the better it turns out! Can't wait to see what everyone at the shower I'm making them for thinks :)

Amar said...

1st time in my life I see this wonderful Fruit Pizza , I love to try it at home , Thanks a lot jokesfb

Rakitu Island said...

I love collecting these bite size recipes for the children and usually adults like them too.
Thank you.

Anonymous said...

Are these good left over? Or just the day of?

Anonymous said...

I made the cookie portion yesterday but need to travel with these. I am thinking of making the frosting ahead of time, then setting out until room temp and frosting just before I serve them. Will this work? Or will my frosting be a dud?

Anonymous said...

I made these today and loved them. When I.made the filling it turned out lumpy? Can anyone tell me where I went wrong????
l

Anonymous said...

A big hit with my family. I made them for Thanksgiving and will be making them tomorrow for a New Year's Eve party. I use a regular size cupcake pan and put the cookie dough in a cupcake paper. I divided the roll of dough into 24 pieces and rolled each one. There is no need to press them down with a spoon. When they come out of the oven they naturally cave in slightly in the middle. I made the cookie the night before and peeled the cupcake wrapper off when I filled them with the cream. A blackberry and a raspberry fit perfectly on top.

Anonymous said...

I was wondering if I could make these the day ahead or will they be no good by morning?

Mark Bintuu said...

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Jlynn said...

Also amazing dip recipe is 1 jar of marshmallow fluff mixed with 1 package of cream cheese !! Yum !!
I haven't tried the cool whip one though

Kari DeJong said...

Lots of questions about how far in advance you can make these and not many answers. I'm planning to make the cookies today, and then frost and decorate early tomorrow morning (I have about 40 people coming to my house around 5pm tomorrow evening and have a lot of other stuff to do during the day). I'll put in the fridge for about 8 hours before I can serve them... I'll let you know how they hold up!

Kari DeJong said...

They held up great! I made the cookies on Wednesday night, decorated on Thursday morning and ate them on Thursday and Friday night. They did just fine after being stored in the fridge and taken out to get back to room temperature.

Anonymous said...

Turned out perfect! You don't have to worry about shaping them into the little cups. Thanks for a great, easy recipe!

Norma Sanchez said...

Made these today and they were the perfect dessert bite!

Janet Exley said...

Have you looked at what the ingredients are in that cool whip? Here’s a rundown of what’s inside the Original Cool Whip: Water, hydrogenated vegetable oil, high fructose corn syrup, corn syrup, skim milk, light cream and less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate and beta carotene (as a coloring).

And here’s a play-by-play on just how toxic each of those ingredients may be to our bodies:

Hydrogenated oils: Hydrogenated oils have been shown time and again to cause heart disease by increasing LDL (the bad stuff) and lowering HDL (the good stuff).

(High fructose) corn syrup: Not all calories are alike, and neither are all sugars. Princeton University recently found that corn syrup causes stronger weight gain than regular table sugar—and may also contributete more heavily to obesity and diabetes. And recent studies show it may also contain trace amounts of mercury, which may cause cancer, reproductive disorders and a myriad of degenerative diseases.

Skim milk and light cream: Researchers have found a strong association between skim or fat-free milk and cancer—especially prostate cancer in men.

Sodium caseinate: This dairy derivative has been linked to autism, brain malfunctions and allergies.

Natural and artificial flavor: Come on now. This can really be anything. “N&A,” as dubbed in the food chemistry world, can be from vegetable or animal sources, can contain gluten or chemicals, can be various forms of MSG (which, as a “flavor enhancer,” pops up in most “flavors”).

Xantham & guar gums: These are used as a laxative, in medicines, and as a thickener in foods by mixing sugars and bacteria. In small doses, it shouldn’t pose a problem for individuals, but large amounts can cause diarrhea.

Polysorbate 60: Used in foods and beauty products, this chemically-derived emulsifier has been linked to organ toxicity, diarrhea and tumors in lab mice.

Sorbitan monostearate: This chemically-derived substance is commonly referred to as “synthetic wax”—yes, you’re eating synthetic wax. In numerous studies, this substance has been linked to skin, eye and respiratory irritants to stomach disruptions.

Beta carotene: This might be the sole ingredient in Cool Whip that actually isn’t toxic. Hooray for that!

Skip the Cool Whip and opt for the real stuff: Homemade Vegan Whipped Cream.

Rita C. said...

I made these and, after reading all the reviews, made these adjustments:
1 day before serving:
* Baked the cookie shells, lining the pan with mini paper cups (they fell in the center just fine). After cooling on rack, I refrigerated the cups in air-tight containers because some cups seemed too thin all around & fell apart too easily. After eating a few, I decided refrigerating would help them firm up.
* I prepared the filling, putting the gal Ziploc in a tall floral vase to keep the filling to the corner. I wrapped & taped the outside of the bag around the cone to keep the shape, and stored in the fridge overnight.

Day of serving:
* In the morning, I diced my fruit and
* I peeled the papers off the mini cups. I know one comment suggested it was more sanitary for guests to handle, but again, some cups seemed very thin, and I'd rather be the one they fell apart on. They held together much better when chilled.
* After filling & topping with fruit, I refrigerated again until ready for company, about an hour before. I had filling left over, probably because I ate so many duds. :)

Even though some seemed thin, I think it would be hard to make fewer, and make them thicker, as they would bake over the well in the pan.

EVERYONE loved these! I will definitely make them again, either the same way, or maybe flat. They pack a lot of punch, sweetness-wise, so I don't think I'd make large cupcakes. Too much sugar!
Rita
http://wvpanoply.blogspot.com

mrsmstweet said...

I made these using a cookie dough I found at MOM's (Mom's Organic Market) and followed Rita C.'s ideas! I love how they just fall perfectly in the center and they are super yummy. I even over baked the cookie (by accident) but they were still good! Thanks for the idea!

Karissa said...

My soon to be SIL has this post on her breakfast pinterest board. I'm going to make these for her shower on June 1st, 2013. I've had these twice recently, once at a baby shower and once at a MOPS steering meeting. SO delicious!

Sharon said...

I just made the cookie part of this recipe. Turned out BEAUTIFULLY !! Here is what I did. Regular size muffin tin with liners. I used the Pillsbury, ready to bake squares. I cut 1/3 off of each square, no need to shape into balls, they will form in liner. I baked for 9 minutes at 350, took out of oven and gave a quick rap to the pan then, back in oven for 4 minutes. Let cool a couple of minutes in pan then, cool completely on rack. They pop right out of liners perfectly.

Sharon said...

so, when I put the dough in the tin, there was 2/3 of a square per liner :)

caesar agus said...

very interesting recipe, your account after reading the reviews I felt there was a new spirit and a very colorful
thank you for his review .. Greetings, and share

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momsdeword said...

I had the same problem as some of you in getting the cups out, even though I sprayed with Pam. I ended up putting them in the fridge to completely cool before trying to "pop" them out. Next time I will use the parchment trick!

Mark Bintu said...

yummy products want to eat these.

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