A fun twist on a  summertime treat! This Strawberry Kiwi Fruit Pizza looks like a watermelon but tastes like a decadent dessert.

Prep Time: 25 min; Cook Time: 15 min; Total Time: 45 min

Makes 12

Cookie Crust:

1 pkg. Betty Crocker Sugar Cookie Mix
1 tablespoon flour
1 stick (1/2 cup) butter, softened
1 large egg

Cream Cheese Fluff:
1 block (8 ounces) cream cheese, softened
1 cup marshmallow fluff
1 cup frozen whipped topping, thawed
4 kiwi
2 pounds strawberries
32 chocolate chips

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Cookie Crust:
Preheat oven to 350 degrees Fahrenheit.
Spray two 9 inch springform pans with cooking spray then line bottoms with a circle of parchment paper or non-stick tin foil.
Combine sugar cookie mix, flour and butter and mix until the butter breaks up into small pie size pieces.
Add the egg and mix until it forms a dough.
Divide dough in half.
Pat one half of dough in the bottom of each pan, spreading dough so that it ends about 1/2 inch from the edge of the pan.
Bake for 14-18 minutes until golden brown.
Cool in pan for 10 minutes, then remove and set on a cooling rack.
Cool completely.

Cream Cheese Fluff:
Beat cream cheese until light and fluffy.
Add marshmallow fluff and beat to combine.
Add whipped topping and beat to combine.
Equally divide and spread over top of cookies.
Cut cookies in half.

Peel and cut kiwi into thin slices. Cut slices in half.
Arrange overlapping slices of kiwi along the curved edge of each cookie.
Wash and dry strawberries, then carve off the outer edge, keeping just the bright red fruit for the pizza.
Cut slices into small pieces and sprinkle over the cream cheese fluff topped cookies.
Arrange 8 chocolate chips on each cookie to create watermelon seeds.
Refrigerate until ready to serve.