Remember this lovely dessert from this lovely baby shower?
Now I’m going to tell you how to make it!
(adapted from this recipe)
Here’s what you’ll need:
Crust
1 box Gluten Free Yellow Cake Mix (I happen to know of a famous ‘Betty’ that makes one)
1 Egg
1/2 C. softened butter
1 tsp vanilla
Mix Ingredients well (if your dough is crumbly add water 1/2 tsp at a time until the dough forms well). Bake at 350° for 10-12 minutes (you want it to be a little soft and chewy). Chill the cookie.
While the cookie is cooling mix together:
Sauce
12 oz softened cream cheese
7 Tbsp softened butter
1 tsp. vanilla
1 3/4 C powdered sugar
Spread on the cooled cookie. Chill again while you cut up your fruit. Choose fresh, seasonal fruit that has a nice variation of colors. For example my sister used berries, mango and pineapple with sprigs of mint. Here’s a few other possible combinations:
Peach, Pear, Mango, Strawberry
Pomegranate, Orange, Kiwi, Strawberry
Cherries, Blueberries, Raspberries, Apricots
Cut and enjoy
Jennifer, so did you spread it in a round pan or a cookie sheet? How thick should the crust be when spread out? 1/4″, 1/2″?
Hi Christine! Ideally a round baking stone or round baking sheet. If you don’t have one I would split them into two ‘mini’ pizza crusts and bake them on a rectangular cookie sheet.
Since baked gluten free items can often be ‘crumbly’ I would tend to go thicker (1/2″).
Great questions thank you!!
Jen