American Flag Fruit Pizza (Printable)

Sugar-cookie crust topped with cream cheese frosting and fresh fruit arranged as an American flag.

# What You Need:

→ Cookie Crust

01 - 1 roll (16.5 oz) refrigerated sugar cookie dough

→ Cream Cheese Frosting

02 - 8 oz cream cheese, softened
03 - 1/2 cup unsalted butter, softened
04 - 1 cup powdered sugar
05 - 1 teaspoon vanilla extract

→ Fruit Topping

06 - 1 cup fresh blueberries
07 - 2 cups fresh strawberries, hulled and sliced
08 - 2 bananas, sliced

# Steps:

01 - Set the oven to 350°F (175°C) and allow it to fully preheat.
02 - Press the sugar cookie dough evenly onto an ungreased 13 x 9 inch baking sheet or rectangular pizza pan to cover the base.
03 - Bake the crust for 15 to 18 minutes until the surface is lightly golden. Remove from the oven and cool completely on a rack.
04 - In a medium bowl, beat together cream cheese, unsalted butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
05 - Spread the cream cheese frosting evenly over the entire cooled cookie crust using a spatula.
06 - Place blueberries in the top left corner to form the field of stars. Arrange alternate rows of strawberry and banana slices across the remaining surface to create red and white stripes.
07 - Refrigerate for at least 30 minutes to set. Slice into portions and serve chilled.

# Expert Hints:

01 -
  • The sugar cookie crust is a shortcut no one will complain about—it always vanishes first.
  • There's something a little gleeful (and a lot patriotic) about building a flag from fresh fruit and sharing it with friends.
02 -
  • If the crust is still warm, your frosting will refuse to stay set and fruit may slide away—patience saves the flag every time.
  • A spritz of lemon juice on the bananas guards against browning, something I learned after one too many dull-looking stripes.
03 -
  • Chill each stage: a cold crust and cool frosting make for neat layers and reliable fruit placement.
  • Blend frosting ingredients long enough and start with everything at room temperature—it really does make a silkier spread.

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