Ingredients
Method
- Preheat oven to 350°F (175°C). Lightly grease a round pizza pan or baking sheet.
- Press sugar cookie dough evenly into a 10–12 inch circle. Slightly thicker edges help prevent cracking.
- Bake for 12–15 minutes until edges are lightly golden and center is set but still soft.
- Cool completely before adding toppings (about 45 minutes).
- Beat cream cheese until smooth, then mix in powdered sugar and vanilla.
- Fold in whipped topping until light and spreadable.
- Spread cream mixture evenly over cooled cookie crust.
- Arrange blueberries in one corner to form the “blue field.”
- Place sliced strawberries in rows to create a flag-style pattern.
- Chill for at least 30 minutes before slicing and serving.
Notes
Crust must be fully cooled or frosting will melt.
Dry fruit completely before placing it to prevent sogginess.
Best served the same day for clean texture and presentation.
Store covered in refrigerator up to 2 days; crust softens over time.
Whipped topping gives more stability than pure whipped cream in heat.
Dry fruit completely before placing it to prevent sogginess.
Best served the same day for clean texture and presentation.
Store covered in refrigerator up to 2 days; crust softens over time.
Whipped topping gives more stability than pure whipped cream in heat.