Fruit Pizza With Marshmallow Fluff Recipe is one of those fun treats that instantly brings a smile. It’s like pizza, but sweet, colorful, and perfect for when you want something a little different but super easy to throw together. If you’ve never tried it, you’re in for a treat (pun intended). I’ve been making this for years, and it never fails to impress friends and family alike.
Why You Should Try Fruit Pizza With Marshmallow Fluff
Ever wanted a dessert that feels like a party on your plate? Fruit pizza nails that vibe. The crispy cookie crust combined with creamy marshmallow fluff and fresh fruit is a combo that’s hard to beat. Plus, it’s way easier than baking a cake or pie.
This recipe works for any occasion birthdays, potlucks, or just a weekend snack. It’s colorful, customizable, and a great way to sneak some fruit into dessert without anyone noticing. Who says pizza has to be savory anyway?
Variations I’ve Tried And Loved
I’ve played around with this recipe more times than I can count. Here are some fun twists you might want to try:
- Swap the cookie crust for a brownie base if you’re feeling extra indulgent.
- Use different fruits depending on the season berries in summer, apples and pears in fall.
- Add a drizzle of chocolate or caramel sauce on top for an extra layer of yum.
- Mix some cream cheese into the marshmallow fluff for a tangy creaminess.
Each version has its own charm, but the classic marshmallow fluff with a sugar cookie crust and fresh fruit is my go-to.
Ingredients You’ll Need
Getting the ingredients together is a breeze. Here’s what you’ll want:
- 1 package of sugar cookie dough (store-bought or homemade)
- 1 cup marshmallow fluff
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- Assorted fresh fruit (think strawberries, kiwi, blueberries, and mandarin oranges)
That’s it! Simple pantry staples and fresh fruit make this recipe both convenient and impressive.
How I Make Fruit Pizza With Marshmallow Fluff
Making this dessert feels like cheating because it’s so straightforward.
- Preheat your oven to 350°F (175°C).
- Roll out the sugar cookie dough into a 12-inch circle on a parchment-lined baking sheet.
- Bake for about 12-15 minutes until the edges are lightly golden.
- While the crust cools, mix the cream cheese, marshmallow fluff, and powdered sugar until smooth.
- Spread the marshmallow mixture evenly over the cooled cookie crust.
- Arrange your fresh fruit on top in any pattern you like get creative or keep it simple.
- Chill in the fridge for about an hour before slicing.
I like to make this a day ahead so the flavors meld nicely, and the crust firms up just right.
Serving The Fruit Pizza With Marshmallow Fluff
Fruit pizza shines as a centerpiece dessert. Serve it at your next gathering with a cup of coffee or tea. It also makes a great brunch treat or a fun snack for kids. Want to make it extra special? Add a dollop of whipped cream or a sprinkle of toasted coconut.
Helpful Tips
- Don’t skip chilling the pizza before slicing; it helps keep everything together.
- Use ripe, fresh fruit for the best flavor and color.
- If you want a thinner crust, roll the cookie dough out more, but watch the baking time closely.
- Feel free to substitute cream cheese with Greek yogurt for a lighter version.
Leftovers and Storage
Fruit pizza tastes best fresh, but leftovers keep well in the fridge for up to 2 days. Cover it tightly with plastic wrap or store in an airtight container. The crust might soften a bit, but the flavors stay delicious. If you want to keep the crust crispier, store the topping separately and assemble right before serving.
Common Mistakes to Avoid
- Trying to frost the cookie while it’s still warm this makes the marshmallow fluff melt and get messy.
- Overloading with fruit; too much can make the crust soggy.
- Using fruit that’s too watery, like watermelon stick to firmer options.
- Forgetting to soften the cream cheese, which can lead to lumps in your topping.
Nutrition Facts (per serving)
- Calories: 360 kcal
- Carbohydrates: 55 g
- Protein: 4 g
- Fat: 12 g
- Fiber: 3 g
- Sugar: 40 g