Ingredients
- Refrigerated sugar cookie dough (16.5 oz tube)
- Cream cheese, softened (8 oz)
- Powdered sugar (1/2 cup)
- vanilla bean paste (1 teaspoon)
- Frozen whipped topping (Cool Whip), thawed (8 oz container)
- Fresh strawberries, hulled and sliced (3 cups)
- Strawberry glaze (10 oz container)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Press the sugar cookie dough evenly across the bottom of a 12-inch pizza pan or a large baking sheet, forming a crust. Bake for 12 to 15 minutes, or until the edges are lightly golden brown, then remove and allow the crust to cool completely on a wire rack.
- Step 2: While the crust cools, prepare the frosting base. In a medium bowl, use an electric mixer to beat the softened cream cheese, powdered sugar, and vanilla bean paste until the mixture is smooth and fluffy, scraping down the sides of the bowl as needed.
- Step 3: Gently fold the thawed whipped topping into the cream cheese mixture using a spatula until the filling is fully combined and uniform in texture. Be careful not to overmix, which can deflate the whipped topping.
- Step 4: Once the cookie crust is completely cool, use an offset spatula to spread the cream cheese frosting evenly over the entire surface of the crust, making sure to leave about a half-inch border around the edge.
- Step 5: Arrange the sliced fresh strawberries decoratively over the cream cheese layer. Spoon the prepared strawberry glaze over the fruit, ensuring the strawberries are completely coated. Refrigerate the strawberry pizza for at least 2 hours before slicing and serving.
Notes
- To ensure the frosting stays light and airy, use a gentle folding motion when incorporating the thawed whipped topping into the cream cheese mixture; aggressive beating will deflate the filling.
- Since this dessert relies on fresh fruit and dairy, store any leftovers tightly covered in the refrigerator and plan to consume them within 48 hours for the optimal texture and freshness.
- Do not attempt to heat this dessert; for the cleanest slices, ensure you allow the full chilling time as a cold cookie crust cuts much more easily than a room-temperature one.
- For a delightful presentation, try serving individual chilled slices alongside a scoop of vanilla bean ice cream or a glass of chilled rosé pomegranate juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American