Ah yes, celebrating our service men and women–while it’s easy to celebrate with picnic’s and cook outs, let’s not forget why we celebrate. Those folks keep us free, they fight the war we cannot see, they sacrifice everything to do this, and the best we can do is eat a hot dog? Unacceptable! Write letters, fight for their rights when they return home, support them in every way possible, they need us because they keep us free without a question. I have seen veterans come home who are riddled with PTSD and other demons and cannot get services. This is unacceptable. Write, email, call, tweet, facebook, ping, or any other means you can and communicate with your lawmakers that these folks deserve the best because they give their very best!
**gets off soapbox**
I feel better. Thanks.
No doubt your summer holidays will be festive and full of celebrations. Fruit pizza is a big hit at my house and family members request it for their birthday’s. These little fella’s (or little ladies) need no reason for a party, they’re bite sized and perfect for summer. The cookies will bake up in no time, a task easily done in the morning or evening when it’s cooler and they can be filled at a moment’s notice. I make the filling in advance, put it into the plastic bag, and store it in the fridge until I’m ready for it. Helpers can give you a hand pressing the cookie dough into the mini muffin pan or you can just make cookies and make fruit pizzas. These are nice to take to a gathering because you don’t need a knife, or any other serving gear, folks can simply just take one or two or twelve and be on their way.
I make homemade sugar cookie dough because I like to half the recipe, but you can also purchase sugar cookie dough from the grocery store to make it even easier.
I love the filling. I think I like to make it just so I can eat it from the bowl. I don’t double dip with the spoon. I like to lick the beaters 😀
It’s so easy. so fluffy. so awesome…..I might go make some as soon as I’m done posting……
- 1 large container of cool whip/whipped topping (the 1 lb. tub–the BIG tub) I use low fat.
- 1 8 oz. block of softened cream cheese. I used low fat.
- Sugar cookie dough–store or homemade-you choose. I won’t judge either way.
- Mini-muffin pan
- fresh fruit
- Prepare cookie dough and roll out 3/4 inch balls.
- Place a ball in the bottom of the mini muffin pan and press evenly into the round and push up the sides of each compartment.
- Bake at 350 degrees F for 6-7 minutes.
- When tart shells are done, they will have puffed up and filled in the tin. You can use the back side of a spoon to push them back down to form the cups. Do this while they are warm!
- Remove tart shells from pan and onto a cooling rack. Let cool thoroughly.
- Mix cream cheese in a bowl until it’s fully blended, about 1 minute.
- Mix in whipped topping.
- Fill the cooled cookie tarts with the fluffy frosting. You can do this with a spoon or fill a plastic bag and cut the tip off.
- Top with fruit or put out a fruit bar for folks to top their own little shortcakes!
- Use on cakes, cookies, straight from the bowl, in layered desserts or top with fruit for a light dessert.
- You can also add in flavors such as vanilla or mint. This makes a great filling. Honestly, there’s not much this isn’t good on or with. I’m pretty much in love.