Sugar Cookie Crust:
Cream Cheese Frosting:
Fruit:
Pan Size: a 9X13-inch pan can be used in place of the half sheet pan (the crust will be slightly thicker and take a bit longer to bake) or a circle pizza pan can be used. I would not suggest using a baking stone. Cream Cheese: full fat cream cheese works best in the frosting recipe; light cream cheese can be used but will make the consistency of the frosting runnier. Fruit: the fruit given in the recipe is just a suggestion! The sky is the limit with other fruit options. Use ripe, fresh fruit that isn’t overly juicy and will hold its shape. For canned fruit, make sure to drain well and pat very dry with paper towels. Serving: 1 serving, Calories: 234kcal, Carbohydrates: 31g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 46mg, Sodium: 192mg, Fiber: 1g, Sugar: 22g Follow @MelsKitchenCafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens! |