berries, peaches, kiwis, bananas, etc.washed and sliced, if needed
Instructions
for the sugar cookie crust-
Preheat the oven to 350° F. Lightly grease a half sheet pan or line with parchment paper and set it aside.
In a large bowl, using an electric hand mixer, cream together butter and sugar. Add in the egg, vanilla extract, and almond extract. Mix well.
Slowly add in the flour and baking powder and stir until a crumbly dough forms. A good way to tell if the dough is ready 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.
Remove from oven and cool completely.
for the creamy pudding filling-
In a medium bowl, using an electric hand mixer, beat milk, vanilla pudding mix, and almond extract together until smooth and thick. Set aside.
In a separate medium bowl, using an electric hand mixer, beat the heavy whipping cream until stiff peaks form.
Fold the whipped cream into the pudding mixture until no streaks are visible.
Spread pudding mixture evenly over the cooled sugar cookie crust.
Top the creamy filling with desired fruit.
Slice into 24 even squares and serve cold.
Notes
Nutritional information is for the crust and creamy filling. Additional information is dependant on which fruits and how much fruit you add.