Age group(s) for this recipe:
Preschool and Younger
Elementary School
Middle School
High School & Beyond

Estimated time:
20 minutes, plus cooling time, and brief decorating time

Number of servings:
8-12

Ingredients: (Hit your return key to start a new line)
One 18 oz. pkg. refrigerated Sugar Cookie dough

1 1/2 c. frozen whipped topping, thawed

one 6 oz. container (2/3 c.) vanilla yogurt

3 c. assorted fresh fruit, cleaned and cut into slices/halves/pieces

Directions:
Preheat oven to 350 degrees F. Lightly grease a 14 inch pizza pan, or a 'jelly roll' pan (15"x10"x1").

Spread/press the dough evenly into the pan. (If it seems sticky, use floured fingers). Bake 12-15 minutes, or until golden brown. Cool completely!!

In a small bowl, combine the whipped topping and the yogurt; spread over the crust. Top with assorted fruit (randomly, or in a pleasing pattern). Slice and serve.

Other suggestions and comments:
Remember to grease that pan; you would still be able to 'pop' the slices loose without it, but you would have to work at it a bit with a spatula (trust me: been there, done that ;-)

This is a lovely item to make for a party or gathering, pleasing to 'kids' of all ages. Have plenty of napkins on hand!!

If you choose to make Cookie Pizza for a small family, consider pre-cutting the slices, then 'frosting' and decorating each slice Individually. This gives each person something to do, with the added benefit that you won't have Leftover Cookie Pizza going soft n' gooey in the fridge. (Wrap leftover cookies, and refrigerate topping(s) and Fruit, to enjoy later.) This is a holiday-adaptive recipe, because you can select fruits for their color, creating interesting 'works of art' for holidays. Example: a Strawberry Sunburst radiating from a round pan (w/blueberries around it) for the 4th of July; Goofy or Scary faces for Halloween; Kiwi and green grapes for St. Patrick's Day...it's an 'art medium' that invites allll sorts of creativity, and quite colorful, as the various fruits glisten like jewels.