Aren’t this little fruit pizza bites just the cutest things? They’re so pretty I almost didn’t want to eat them! (Key word = almost).
Despite the global pandemic, my family has been able to get together for a game night every week. I usually use this as an excuse to try a new recipe. This past week I was supposed to make dessert, so I decided to make a fruit pizza! I’ve been on a bit of a fruit pizza kick lately, and had tried a new recipe that was amazing. It consisted of buttery sugar cookie crust, a light vanilla pudding.cool whip mixture, strawberries, blueberries, and blackberries.
However, this recipe I had made didn’t go as far as I thought it would. We eat quite a bit at game night, so I knew I would need to double the recipe.
With that, I discovered I had a dilemma. I could make 2 fruit pizzas that were exactly the same, BUT there are a wide varieties of tastes (especially with fruit) in our little group. I wanted to accommodate all of those tastes and I wanted to experiment a little more with flavors. Thus, these Assorted Pizza Bites were created. I used mini muffin tins (like these) to make little sugar cookie crusts.
I planned on using my original recipe, but I also wanted to try out some tropical flavors. I wanted to use pineapple, and maybe some mango, and I thought some sort of coconut flavor in the icing would be delicious. I decided against a buttercream, since that might be a little too heavy, so after some research, I found a delicious coconut cream cheese icing. I added a little lime to cut the sweetness, and it was absolutely fabulous. I topped this icing with some pineapple chunks and some fresh blackberries – AMAZING!
In the end, I made about 94 bites total, and I had 0 leftover. 😁 They were a huge hit, and I will definitely be making them again!
Assorted Fruit Pizza Bites
- 2 16-oz Packages Sugar Cookie Dough
- 1/2 Pint Strawberries, sliced
- 1/2 Pint Blueberries
- 1/2 Pint Blackberries
- 1 small container fresh Pineapple Chunk, cut into bite size pieces
- 1 recipe of icing
Preheat oven to 375 F. Spray mini muffin tin really well. Take about 1/2 inch diameter of cookie dough (about 1/4 in. Thick) and press into muffin tin. Bake for 4-6 minutes, or until golden brown. Let cool completely.
Mix together icing recipe.
Once cookies are cooled, top with a heaping teaspoon full of icing, then 1-2 pieces of fruit.
Light & Creamy Whipped Pudding Icing
- 1 cup Milk
- 1 small package Instant Vanilla Pudding
- 1 8-oz container Cool Whip
Mix pudding mix and milk together. Beat for 5 minutes or until set and thickened. Fold in Cool Whip.
Coconut Lime Cream Cheese Icing
- 8-oz cream cheese, softened
- 4 tablespoons butter, softened
- 2/3 cup powdered sugar
- 1/4 cup cream of coconut, stirred well
- 4 tsp lime juice
Beat together cream cheese and butter in medium bowl. Add powdered sugar and beat until creamy. Pour in cream of coconut and lime juice and mix until well combined. Refrigerate until ready to use.
- I found that I needed 2 blueberries or 2 pineapple chunks per cookie. For the strawberries and blackberries, I just use 1 piece.
- I did half of each icing recipe, so that would be an option if you wanted both!
- If your cookie cups are a little misshaped, that’s okay! They end up being covered with the icing a fruit, so they still look cute.
- For the coconut cream cheese icing, you can adjust the amount of lime to taste.
- You can use mini muffin tins like the ones I used (these) OR you could try some silicon ones!