Ingredients
oz. tube refrigerated sugar cookie dough
8 oz. cream cheese, softened to room temperature
1/4 c. unsalted butter, softened to room temperature
1 1/2 c. confectioners’ sugar
1 tsp. vanilla extract
1 lb. Strawberries, sliced
2 kiwis, sliced into half moons
1/4 c. blueberries
Preparation
Step 1In a 9” springform pan, press sugar cookie dough in an even layer to fill the bottom. Bake until golden, about 20 minutes. Let cool completely.Step 2In a large bowl, beat cream cheese and butter until light and fluffy. Add confectioners’ sugar and vanilla and mix to combine. Set aside.Step 3Remove cookie from pan and place on serving plate. Cover with a thin layer of cream cheese frosting. Starting from the middle, add a layer of strawberries, leaving about 1-inch around the outer edge to save room for the kiwi “rind.” Cover the outer edge with kiwi slices. Sprinkle strawberry area with blueberry “seeds.” Step 4Slice and serve!
