American Flag Fruit Pizza (Printable View)

Sugar cookie crust topped with cream cheese frosting and layered blueberries, strawberries, and bananas in a flag layout.

# Ingredient List:

→ Cookie Crust

01 - 16.5 oz refrigerated sugar cookie dough

→ Cream Cheese Frosting

02 - 8 oz cream cheese, softened
03 - 1/2 cup unsalted butter, softened
04 - 1 cup powdered sugar
05 - 1 teaspoon vanilla extract

→ Fruit Topping

06 - 1 cup fresh blueberries
07 - 2 cups fresh strawberries, hulled and sliced
08 - 2 bananas, sliced

# How to Prepare:

01 - Set oven to 350°F and allow to fully preheat.
02 - Press sugar cookie dough evenly onto an ungreased 13x9 inch baking sheet or rectangular pizza pan, covering the entire bottom.
03 - Bake for 15 to 18 minutes, or until crust is lightly golden. Remove from oven and cool completely.
04 - In a medium mixing bowl, beat together cream cheese, unsalted butter, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.
05 - Spread the frosting evenly over the cooled cookie crust using a spatula.
06 - Arrange fresh blueberries in the top left corner to form the blue field of the flag.
07 - Alternate rows of sliced strawberries and banana slices across the remaining surface to mimic the red and white stripes.
08 - Refrigerate for at least 30 minutes before slicing and serving for optimal texture and appearance.

# Expert Suggestions:

01 -
  • You’ll have the prettiest dessert at the party, and everyone will ask for the secret to those shiny fruits.
  • It’s honestly shockingly easy considering how fancy it looks, and there’s no complicated pastry work.
02 -
  • If you try to frost the crust before it’s fully cool, the frosting will slide everywhere—learned that one the sticky way!
  • Layering banana slices right before serving (or tossing them in lemon juice) keeps your stripes looking crisp instead of wilted.
03 -
  • Allow ample chilling time for both the crust and finished pizza—patience keeps the fruit looking perfect.
  • Whipping the cream cheese and butter until seriously fluffy transforms the frosting from good to bakery-worthy.