Double Layer Fruit Pizza

 Fruit Pizza is the only item I will eat that I allow the merging of fruit + dessert. Typically I view fruit and dessert as two separate categories that should never cross into each others' territory. But this dessert is sooo good...so good that I added a second layer to maximize the frosting-to-cookie ratio.

I made my own sugar cookie crust here, but if I were you I would probably just buy the refrigerated cookie dough. It is just as good and is far easier...I was looking to waste a few hours in the kitchen, however, so the pre-made stuff just wasn't going to cut it. If you're feeling ambitious, the recipe below is soft and chewy and delicious. The frosting is so easy that this makes for a pretty low-maintenance but high-impact dessert.

Recipe

Sugar Cookie Crust
Frosting
Glaze
Start by preheating the oven to 350.  Prepare the sugar cookie dough by creaming the sugar and butter/shortening, then adding the vanilla, egg, and remaining ingredients. Chill the dough for at least an hour. Flour a working surface, and divide the dough in half. Roll each piece out to a circle about 1/4 inch thick. Bake each circle separately, on a baking sheet lined with greased parchment paper,  about 12-14 minutes (take out when the edges are just barely golden....a chewier cookie is taken out when slightly underdone).  Or, if using refrigerated cookie dough, bake as directed - either in one layer or two. I don't want to force two layers on anyone.

Prepare the frosting by mixing all ingredients. I placed my first cookie layer on one of my cake stands, frosted, then topped with bananas.
Because bananas turn brown, you have to glaze them with some type of preservative. To form a glaze out of whatever jelly you have on hand, place a few spoonfuls in a saucepan with a tablespoon of water, and heat on medium-low for about 5 min. Brush the bananas with the glaze (and any other fruit you are using that could turn brown). 

Place the second layer on top of the first, frost it, and then top it with plenty of fruit. Brush more glaze on the top, then chill for an hour or two before serving.

Labels: ,