Mini Fruit Pizzas With Stacked Fruit Flowers Recipe

Ingredients

1

                        pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

1

tablespoon Gold Medal™ all-purpose flour

1/3

cup butter, softened

1

egg

3

cups small flower-shaped cut assorted fresh fruit

2

cups whipped cream

1/2

                        cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)

1

teaspoon vanilla

Preparation

Heat oven to 375°F. In medium bowl, stir together cookie mix, butter and egg until soft dough forms. On floured surface, roll out dough until 1/4 inch thick. Cut dough with 3-inch round cutter; place rounds on ungreased cookie sheet.

Bake 5 to 7 minutes or until edges are light golden brown. Cool on cookie sheet 2 to 3 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.

Using small cookie cutters or a paring knife, cut fruit into small flower shapes. Set aside.

In medium bowl, beat together whipped cream, cream cheese frosting and vanilla with whisk. Spread over each cookie pizza. Stack a variety of fruit flowers on top of each. Serve immediately.

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