Snack: Watermelon Cookie Tart

Recipe by Lauren Miyashiro It's the most adorable (and delicious) watermelon you've ever seen.

Ingredients

1 (16.5) oz. tube refrigerated sugar cookie dough
8 oz. cream cheese, softened to room temperature
1/4 c. unsalted butter, softened to room temperature
1 1/2 c. confectioners' sugar
1 tsp. vanilla extract
1 lb. Strawberries, sliced
2 kiwis, sliced into half moons
1/4 c. blueberries

Instructions

In a 9 ” springform pan, press sugar cookie dough in an even layer to fill the bottom. Bake until golden, about 20 minutes. Let cool completely.
In a large bowl, beat cream cheese and butter until light and fluffy. Add confectioners’ sugar and vanilla and mix to combine. Set aside.
Remove cookie from pan and place on serving plate. Cover with a thin layer of cream cheese frosting. Starting from the middle, add a layer of strawberries, leaving about 1-inch around the outer edge to save room for the kiwi “rind.” Cover the outer edge with kiwi slices. Sprinkle strawberry area with blueberry “seeds.”
Slice and serve!

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