Easter is just around the corner! (Does that stress anyone else out? LOL) I am someone who typically has my Easter menu planned weeks in advance but if you follow me on Instagram you may have seen that last week I was gone at a conference and between that and my sons’ baseball season being in full swing, I have just been too darn busy to pull it together. So guess what I am working on today? My Easter menu!
I made this fruit pizza for Easter brunch last year and it was a total hit! It was so easy and the kids loved it! Plus, it was delicious and looked beautiful and “springy” with all the bright colors. I am thinking this one may have to make it into the rotation again this year. You basically bake a huge sugar cookie, frost it, add some fruit, and throw a glaze down over the top. Easy peasy, lemon squeezy.
What are some of your go to Easter menu items? Comment below and give me some inspiration!
Notes: You can use any fruit you want. For mine I went with kiwis, blueberries, raspberries, strawberries, and a can of mandarin slices. Got almost all the colors of the rainbow in there! Also, this recipe will hold up for a few days in the fridge so don’t hesitate to make it a day in advance.
16.5 oz package refrigerated sugar cookie dough
8 oz package cream cheese, softened
1/4 c sugar
1/2 tsp vanilla
assorted fruit, washed, chopped, and dried off
1/4 c apricot preserves (large chunks of fruit removed)
- Preheat oven to 375º.
- Line a 12” round pizza pan with parchment paper or cover with cooking spray. (If you don’t own a 12” pizza pan they sell disposable foil ones at the store that are great, or you can always just use a regular baking sheet and shape the dough into a large circle. I just find the pizza pan helps maintain a perfect circle.)
- Crumble the cookie dough over the lined pizza pan and press the dough down in an even layer to completely cover the bottom of the pan.
- Bake for 12–13 minutes.
- Remove the cookie from oven and allow to cool completely.
- In a mixing bowl, beat together cream cheese, sugar, and vanilla until nice and fluffy.
- Spread the cream cheese frosting evenly over the cookie crust.
- Top the frosted cookie with fruit. You can place it randomly or in a fun circular pattern. (Kids will have fun with this part!)
- In a small bowl whisk together the apricot preserves with one tablespoon of water.
- Brush the apricot mixture over the entire dish.
Refrigerate for 2 hours.
- Serve and enjoy!