Melting Snowman Fruit Pizza (Print Version)

A colorful treat with sugar cookie crust, creamy topping, and fresh fruit arranged in playful winter shapes.

# What You'll Need:

→ Cookie Crust

01 - 1 package (16 oz) refrigerated sugar cookie dough

→ Frosting

02 - 8 oz cream cheese, softened
03 - 1/4 cup unsalted butter, softened
04 - 1 cup powdered sugar
05 - 1 tsp vanilla extract

→ Decoration & Toppings

06 - 1 large banana, sliced into rounds
07 - 8 large marshmallows
08 - 16 mini chocolate chips
09 - 8 orange candy-coated chocolates or orange sprinkles
10 - 8 red or black licorice strings
11 - 1/2 cup fresh blueberries
12 - 3/4 cup sliced strawberries
13 - 1 kiwi, peeled and sliced
14 - 1/3 cup green and red grapes, halved

# How to Make It:

01 - Preheat the oven to 350°F.
02 - Press the refrigerated sugar cookie dough evenly onto a parchment-lined 12-inch pizza pan to form a round crust.
03 - Bake for 12 minutes or until the edges turn golden brown. Allow to cool completely before proceeding.
04 - In a mixing bowl, beat together softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy.
05 - Spread the frosting evenly over the cooled cookie crust using a spatula.
06 - Arrange banana slices on the frosted crust to form the bases of snowmen. Top each slice with a large marshmallow to create the snowmen heads.
07 - Use mini chocolate chips to form eyes on the marshmallow heads, and add orange candy-coated chocolates or sprinkles as noses.
08 - Wrap licorice strings around each snowman's neck to resemble scarves.
09 - Arrange fresh blueberries, sliced strawberries, kiwi, and halved grapes artistically on the remaining space to simulate snow and festive adornments.
10 - Refrigerate for 20 minutes before slicing and serving to allow flavors to meld and frosting to set.

# Additional Tips::

01 -
  • One-pot meal
  • Freezer-friendly
02 -
  • Use gluten-free cookie dough and certified gluten-free candies for gluten-free adaptation
  • Substitute any fresh fruit as desired
03 -
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