Fruit Pizza

Fruit Pizza

Lois 0

"This tasty sugar cookie crust topped with a creamy spread is the base for the sliced fruit toppings of your choice. Try kiwi and mango slices arranged with different colored grapes!"

Ingredients 20 m {{adjustedServings}} servings 235 cals

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Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. On an ungreased medium baking sheet, smooth the refrigerated sugar cookie dough into a single layer approximately 1/4 inch thick. Bake in the preheated oven 10 minutes, or until edges are lightly browned and center is no longer doughy.
  3. In a medium bowl, blend the marshmallow creme and cream cheese. Spread the mixture over the baked crust. Chill in the refrigerator until serving.
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Reviews 171

  1. 217 Ratings


This was a HUGE hit at the 4th of July barbeque I brought it to. I've tried some of the other fruit pizza recipes and have these comments - the cream cheese and marshmallow combination is by far the best of all the recipes, there is no need for any type of glaze on this - it is perfectly sweet without it, and finally, I find store bought sugar cookie dough to be the easiest to work w/ and tastes/sets up the best (I think the dough recipe ones taste too much like cream of tartar). I let the dough cylinder get to almost room temp, then shaped into a disk, placed saran wrap on top and rolled it/pressed it on the pizza pan. Baked until entire top was light brown and let it cool completly before spreading chilled cream cheese mixture on top. I think chilling the final product in the fridge (for around 5 hours in my case) helped the taste of this pizza as well. Used blueberries and sliced strawberries for the fruit.


This is such a great recipe - and an even better crowd pleaser! I've been making Fruit Pizza similar to this for about 15 years now, and each time I know it will be enjoyed by everyone. You can make it year-round, and vary the fruits depending on the season. I've found that canned sliced pineapple (drained), canned sliced peaches, bananas, strawberries and kiwi are a great combination. The key to keeping the fruit fresh (especially the bananas) is to pour a lemon sauce all over the top after you've assembled everything. This "sets" the fruit and keeps things fresh. The sauce is the pineapple juice, 1/3 cup real lemon juice, and 1/4 cup sugar. Heat and stir until this boils, then slowly stir in cornstarch (that's been dissolved in a little cold water). Cool completely. In fact, if you make this first, it will be cooled by the time you're ready for it. You want the consistency of this syrup to be sorta thick like kayro syrup. Pour over fruit and then refrigerate a couple of hours. Also, the Fruit Pizza does well made in a rectangle pan, too. It's easier to serve, and can be made to be as attractive as a round pizza is! Either way, it's a great treat for everyone you serve it to!


I really love fruit pizza. A variation for the "sauce" is cream cheese and whipped cream (instead of marshmallows) and also, adding a glaze of boiling orange juice and sugar over the top of the pizza allows you to use fruit such as bananas and apples and keep them from browning.