Although my creative side has been on the back burner during these warmer months, I was still able to pull out a little something for the 4th.
Last year I made a flag cake, but a friend of mine was bringing some patriotic cupcakes this year. I had to come up with something different.
Flag Fruit Pizza
- cooking spray
- 1 package refrigerated sugar cookie dough
- 1 package (8 oz) cream cheese, softened
- 1/4 cup powdered sugar
- 4 oz (1/2 an 8 oz container) frozen whipped topping, thawed
- 1/4 cup sugar
- 1/4 cup orange juice
- 2 Tbsp. water
- 1 Tbsp. lemon juice
- 1 1/2 tsp. cornstarch
- Pinch of salt
Spray a pizza sheet (I used a disposable one) with cooking spray. Spread cookie dough evenly over sheet. Bake at 350 for 15-20 minutes until very lightly golden brown. Let cool for an hour or more.
Beat cream cheese and powdered sugar until smooth. Stir in whipped topping. Spread evenly over the crust.
Make glaze while crust is still cooling. In a saucepan, bring sugar, OJ, water, lemon juice, cornstarch, and salt to a boil, stirring constantly for 2 min or until thickened. Let cool and brush over fruit. Store in the refrigerator. Best if made the same day as served.
This recipe was kind of a mix from a few site, but most from Kitchen Scrapbook. She suggested waiting to place the fruit on the pizza until the glaze was made and cooled. This prevents browning of the bananas.
I have to say that I’ve made a lot of desserts in my life and this one was truly a hit and gone before I even got a second piece. Love that!
Oh and I to share my friends cutie pie cupcakes too.
Did I mention there were Jello shots involved in this soiree? Yes, we are children.
….but it sure is fun now and again.