Show your patriotic spirit with this American Flag Sugar Cookie Fruit Pizza made w/homemade sugar cookie crust, topped w/creamy white frosting, red raspberries and blueberries.
In a large mixing bowl, cream the butter until smooth.
Add the sugar and combine again until light and fluffy.
Add the vanilla and egg and blend well again.
Slowly add in the flour.
Mixed until all the flour is combined.
Then stir in the oats.
Press the cookie dough into a lined 13X9 baking sheet until even. If you need to, you can use a pastry roller to get it all evenly pressed out.
Bake in a preheated 350°F oven for 15 minutes or until golden brown.
Remove the cookie base from the pan and place on a baking rack.
Allow the cookie base to cool completely while you prepare the frosting layer.
Prepare the Frosting Layer
Whisk the instant pudding mix with the milk until combined.
Add the powdered sugar and combine.
Then fold in the whipped topping.
Refrigerate until the cookie base is cooled.
Gently lift the sugar cookie from the parchment paper and place either on a serving tray or back in the sheet pan.
Spread a thin layer of the frosting across the entire sugar cookie cake.
Decorate the Flag Sugar Cookie
Add the blueberries to the top left corner.
Then add the raspberries in rows to resemble the red stripes in our flag.
Add a star frosting tip to the corner of a decorating bag or plastic zip lock bag. Snip the corner and set the frosting tip in place.
If you don't have a frosting tip, it's okay! Snip of the corner of the bag and use it with no tip.
Add the frosting to the bag.
Gently squeeze out the frosting into the spaces between the red raspberry strips to represent the white stripes in our flag.
Notes
Make Ahead: The cake can be baked a day ahead of time, covered firmly and kept at room temperature until ready to serve. Frosting can also be created 1 day ahead of time and kept refrigerated in an airtight container.
Storage Tips: Cover any leftovers and refrigerate for up to 3 days.