Hey guys- I know I’ve been somewhat absent over the past several days, but I did have a pretty good reason. I really can explain.
See, in exactly 8 days, my twin sister Jas is getting married.
And I’m the maid of honor.
It’s my first time being in a wedding but maybe some of you that have been MoH before can attest to this. Being a MoH-a GOOD, DUTIFUL MoH that tries to keep the bride happy and assist with planning her wedding- keeps you very, very busy.
Between all of the bridal fittings, bridesmaid dresses fittings, bridal shower planning/partying, shopping, reception planning details and daily assurances/emotional support to the bride, I’ve kind of fallen off the food blogging wagon, depending on just making my Old Faithful recipes to sustain us through the week rather than create and try new ones.
But I’ve still managed to fit them in here or there, just so long as they’re not super labor-intensive can be cooked and photographed within a few hours.
I’ll admit it: I’ve been a bit lazy and slacker-ish. But I know I need to step my game up and get back to my old regular posting schedule-especially since September is now here and with it, the arrival of Autumn, which also happens to be my favorite time of year. I won’t let you guys down on my Fall Baking; hand to God.
But in spite of all the hullabaloo that’s going on at our place now and the frenzy that will only increase in fever pitch during the next week, I still managed to crank out a post for you guys. And to be honest, even though this recipe is STUPID easy, it is still one of my favorite desserts, hands down. My sisters literally asked me to “make” this, and we ate up every bit. It’s also a really perfect way to get one last hoo-ha of summer while the weather is still relatively warm, and the cool and fruity desserts are a la mode.
The best part? No baking or hot ovens required.
You guys remember my Speculoos Toffee Cookies I posted about? Well when I decided to make this fruit pizza, I had a bunch of those still sitting around (the recipe makes a pretty big batch), so I decided that I would use those as the base for my no-bake crust. I piled them all up in a bowl and crushed them with my hands very easily. My recipe calls for using a cookie flavor that’s generally pretty mute so as to not overpower the flavors of the fruit- typically this is a sugar cookie, but if you’re feeling adventurous like I was, I do think that using one with a mild richness (like cookie butter) would be worth trying out.
One thing I will strongly advise though, is making sure that you’re using cookies that are on the softer side; if they’re soft that typically means that they had more butter in their dough, and will thus be easier to make stick together when putting together the crust. Can you use drier cookies like vanilla wafers or traditional Danish butter cookies? Yes, but they will require more butter to hold the crumbs together.
And I would personally like to be able to continue telling myself that because this thing has fruit on it, it’s a “healthy dessert”. Adding more butter may get in the way of that.
All kidding aside, I have to say: when you eat this pizza, it REALLY does feel very light and refreshing- unlike most rich desserts that make you feel like you swallowed a stone a few hours later. Additionally, a little of it goes a long way, so all things considered it’s really one of the better ways to appease your sweet tooth without feeling too bad afterwards.
Plus, if you’re super artistic (or you just google “Fruit Pizza Designs” like I did) you can really go all out and make this an impressive dessert to bring to a Labor Day Barbecue.
And did I mention it tastes delicious? Because it does. Just imagine that first bite: Cookies. French Vanilla Whipped Cream. A burst of tangy juice from the berries. Your mouth is watering by now, I know.
See you all at the Fiesta Friday #84 party, co-hosted this week by , Effie @ Food Daydreaming and Steffi @ Ginger & Bread. I probably won’t be able to post again by the time my sister gets married a week from now, so wish me (and her lol) luck!
No-Bake Vanilla Fruit Pizza
Recipe Adapted from KRAFT
- 12-16 Large & soft “neutral” flavored cookies (like sugar), crushed
- 6-8 tbsp. butter, melted (depending on how dry or moist the cookies you use are)
- 1 (3.4 ounce) package JELL-O French Vanilla Flavor Instant Pudding
- 1 cup cold milk
- 1 cup thawed COOL WHIP Whipped Topping
- 1 cup mixed fresh fruit (blueberries, raspberries, blackberries, halved strawberries, sliced kiwi)
Combine the cookie crumbs and butter in a bowl. You’re looking for a good mixture of firm and moist crust– it shouldn’t be ‘wet’, but it needs to be able to hold together when you squeeze it with your fingers.
Press the crumbs into the bottom of a 9-inch round tart pan or shallow pie plate. Cover with plastic wrap and refrigerate overnight or at least one hour.
Beat pudding mix and milk together for 2 minutes. Fold in whipped cream.
Remove tart crust from fridge. Using a spatula, spread whipped cream mixture over the top of crust. Refrigerate for 1 hour.
Top pizza with fruit, and serve.