How To Make A “Watermelon” Fruit Cookie
We’ve seen for a while now how fun it is to slice watermelon into all kinds of different shapes and styles. So what about the other way around?! That’s right, today we’re making a treat that looks like slices of tasty watermelon, but it’s actually an entirely different dessert. How do kiwis, strawberries, blueberries, a sugar cookie crust, and a whipped marshmallow “sauce” sound? Incredible, right?! Now watch how easy it is to make!
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“WATERMELON” FRUIT COOKIE
Prep Time: 25 minutes
Total Time: 40 minutes
- 1 package dry sugar cookie mix
- 1 tablespoon flour
- ½ cup butter, softened
- 1 egg
- 8 ounces cream cheese, softened
- 1 cup marshmallow fluff
- 1 cup frozen whipped topping, thawed
- 4 kiwis
- 2 pounds strawberries
- 32 blueberries
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray two 9-inch cake pans with nonstick spray, then line each pan with a circle of parchment paper cut to fit.
- In a medium bowl, combine the sugar cookie mix and flour. Cut in the butter until roughly peasized.
- Add the egg and mix until a dough is formed.
- Divide the dough in two and pat each half into the bottom of each prepared pan. Spread the dough out in an even layer, roughly ½ inch thick.
- Bake for 14 to 18 minutes, until golden brown.
- Cool the cookies in the pan for 5 to 10 minutes, then remove and place on a wire rack until completely cooled.
- While the cookie crust cools, prepare the filling. In a medium bowl, beat the cream cheese until light and fluffy. Add marshmallow fluff and beat to combine. Add the whipped topping and beat to combine.
- Divide the filling evenly and spread over the top of the two cooled crusts. Cut each cookie in half.
- Peel the kiwi, cut in half and cut into thin slices. Place the kiwi along the curved edge of the crust, overlapping as you go.
- Slice off the outer edges of the strawberries, keeping only the bright red flesh of the berries. Cut the slices into smaller pieces and sprinkle over the cream layer.
- Arrange the blueberries on each half to resemble watermelon seeds.
- Refrigerate until ready to serve. The cookie is best if served within two hours of preparing.
How delightful is this cookie?! It’s like a dessert pizza, sugar cookie, fruit salad and watermelon combined! Have you ever seen anything like this treat before? What other fruits do you think you could use to achieve the watermelon effect? Give it a try and tell us how it goes!
Recipe adapted from Hungry Happenings