Ingredients:

  • 1 tube (8 oz / 225g) refrigerated sugar cookie dough
  • 1 tbsp (15g) melted butter
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/4 cup (55g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) sliced strawberries
  • 1 cup (150g) blueberries
  • 2 kiwis, peeled and sliced
  • 1 cup (150g) Mandarin orange segments

Instructions:

  1. Press the refrigerated sugar cookie dough evenly into the bottom of a parchment-lined 12x17 inch baking sheet, creating a slight rim around the edges.
  2. Bake at 350°F (175°C) for 12–15 minutes until the edges are golden-brown.
  3. Brush the hot crust with melted butter and allow it to cool completely on a wire rack.
  4. Using an electric hand mixer, beat the softened cream cheese and butter together until smooth and pale.
  5. Gradually add the powdered sugar and vanilla extract, whipping on high for 2 minutes until the mixture is airy and holds a stiff peak.
  6. Spread the frosting in an even layer across the cooled crust using an offset spatula.
  7. Arrange the sliced strawberries, blueberries, kiwis, and Mandarin orange segments in concentric circles or a mosaic pattern, pressing lightly into the cream.
  8. Chill in the refrigerator for 30 minutes to set before slicing into 12 servings.