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“Easy fresh recipe for a summer party.”
READY IN:
45mins
YIELD:
24 Mini Pizzas
UNITS:
US

Ingredients Nutrition

  • Cookie Dough
  • 12 cup butter (1 stick) or 12 cup margarine (1 stick)
  • 12 cup powdered sugar
  • 2 teaspoons vanilla
  • 1 cup flour
  • 3 teaspoons water
  • Topping
  • 1 (8 ounce) package cream cheese (room temperature)
  • 1 (8 ounce) container Cool Whip
  • cut up fruit (your choice, strawberries, blueberries, peaches, kiwi or cantaloupe are a few choices)

Directions

  1. Cookie Dough:
  2. Preheat oven to 300.
  3. Combine all ingredients, you might have to add a little extra water if mixture is to dry.
  4. After all ingredients are mixed roll into 3/4 inch balls, and place in an ungreased mini muffin tin.
  5. Press dough into bottom of tin. Bake for 25 to 30 minutes.
  6. After cookies come out of oven set aside and let cool completely, when cooled take them out of tin.
  7. Topping:
  8. Combine cream cheese and Cool Whip until smooth.
  9. Put Cool Whip frosting in a large Ziploc bag, and clip corner with scissors. Frost each of the cookies.
  10. Then add fruit on top.

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