A light sugar cookie base with creamy vanilla frosting is all topped with fresh and bright fruit, this is my Fruit Pizza recipe!
Fruit Pizza | So Refreshing!
Fruit Pizza is such a light and refreshing dessert that feeds a crowd! It starts out with a simple sugar cookie crust that is then topped with an easy vanilla pudding frosting. All of that is topped with fresh fruit of your choosing! If you’re having a hard time thinking of good fruits to use, I’ve got a section below that will help you. This recipe is great for potlucks, birthdays or even when you want to use up some fruit in the fridge in a fun way.
Main Ingredients Needed
This Fruit Pizza recipe is made up of three different parts, the crust, the creamy frosting and the fruit! Here’s everything you’re going to need:
For the Sugar Cookie Crust
- Salted Butter – I like using salted butter so that I don’t have to add salt later. This helps hold the dough together and gives it lots of flavor
- Sugar – to sweeten.
- Egg – to add structure.
- Vanilla + Almond Extract – to flavor.
- Baking Powder – this is our leavening agent to keep things light.
- Flour – this fills out the rest of the dough.
For the Creamy Frosting
- Instant Pudding – I use vanilla flavored instant pudding for this recipe.
- Cold Milk – this helps the pudding set.
- Almond Extract – to flavor.
- Whipping Cream – to make the filling light and fluffy.
What Fruit Should I Use?
The simple answer, is any fruit you like to eat! I’d go for ripe, fresh, and colorful fruits. Here are some ideas to get you started:
- bananas – inexpensive choice but will turn brown. Still will taste delicious!
- strawberries – washed, hulled, and thickly sliced is best. A few really go a long way.
- blueberries, raspberries + blackberries – make sure these are dry when they get put on the fruit pizza so they last as long as possible.
- kiwis – a big, beautiful green fruit! Peel the brown skin and slice 1/4 inch slices
- peaches + mangoes – lighter colored fruit that are best in the summer
- grapes – great for a fruit pizza because of their skin. Bonus: they come in two colors!
- fresh pineapple – so so good when you get a ripe and juicy one! One of my favorite fruits.
- mandarin oranges – get these from a can! Drain them well before using them.
- fresh mint – totally optional, but it makes a beautiful garnish (and tastes great!)
Feel free to decorate this however you like! You can do a rainbow of fruit, create a flag decoration for the 4th of July, or create a heart of berries for Valentine’s Day. Imagine making a berry fruit pizza, or a tropical version! The possibilities are endless with this recipe.
How to Make Fruit Pizza
For full details on how to make Fruit Pizza, see the recipe card down below 🙂
1. Preheat + Prep
Preheat the oven. Lightly grease a half sheet plan or line with parchment paper and set it aside.
2. Make Crust
Cream together butter and sugar. Add in the egg, vanilla and almond extract, mix well. Slowly add in the flour and baking powder until a crumbly dough forms. A good way to tell if the dough is done is to squeeze it between your hands. It should form a ball and keep its shape.
Evenly press the dough into the prepared half sheet pan (bottom and sides). Bake until the edges are lightly golden then cool completely.
3. Make Creamy Frosting
Beat milk, vanilla pudding mix and almond extract together until smooth and thick. In a separate bowl beat the whipping cream until stiff peaks form. Fold the whipped cream into the pudding mixture then spread evenly over the cooled crust.
4. Top with Fruit
Wash, hull and/or slice desired fruits. Top the creamy filling with fruit then cut and serve!
How to Store Fruit Pizza
I personally think fruit pizza is even better after an hour or two in the fridge. It gives the flavors of the fruit, topping, and crust the opportunity to meld together. The sugar cookie crust softens slightly and the fruit adds some flavor to the cream. Plus keeping it chilled obviously keeps the fruit fresh.
Store fruit pizza in the fridge, covered with plastic wrap for up to three days. After that, the fruit starts to go bad and the crust starts to get soggy. For best results, I’d recommend eating it within the first 24 hours.
To make this recipe ahead of time, make the crust and then top with the creamy frosting. This combo will last in the fridge, covered, for about 4 days.
When you are ready to serve, wash and cut your fruit, then assemble and enjoy!
More Fruit Desserts to Try!
The printable recipe card is down below, enjoy 🙂
Fruit Pizza Recipe
For the Sugar Cookie Crust:
- 1 cup salted butter cut into cubes
- 1 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 teaspoons baking powder
- 3 cups all purpose flour
For the Creamy Filling:
- 3.9 oz instant vanilla pudding 1 box
- 1 1/2 cups cold milk
- 3/4 teaspoon almond extract
- 1 cup whipping cream
Fresh Fruit Toppers:
- berries peaches, kiwis, bananas, etc.
- Preheat the oven to 350 degrees. Lightly grease a half sheet plan or line with parchment paper and set it aside.
- Cream together butter and sugar. Add in the egg, vanilla and almond extract, mix well. Slowly add in the flour and baking powder until a crumbly dough forms. A good way to tell if the dough is done is to squeeze it between your hands. It should form a ball and keep its shape.Evenly press the dough into the prepared half sheet pan (bottom and sides). Bake for 12 minutes or until the edges are lightly golden then cool completely.
- Beat milk, vanilla pudding mix and almond extract together until smooth and thick. In a separate bowl beat the whipping cream until stiff peaks form. Fold the whipped cream into the pudding mixture then spread evenly over the cooled crust.
- Wash, hull and/or slice desired fruits. Top the creamy filling with fruit then cut and serve!