This is a great recipe to make with your kids- you can see above Kaitlyn is the one rolling all the little balls of sugar cookie dough.  Once you have them rolled into little 3/4 inch balls, place them in mini muffin pans and cook at 350 for 6-7 minutes.  Be sure not to cook them too long. We used Pillsbury pre made sugar cookie dough you find in the refridgerator section.
 Let them cool in the pan for just a couple minutes and then pop them out of the muffin tins.  One small roll of sugar cookie dough will make approximately 48 of these.
 Here’s my favorite, MOST easy recipe for the “frosting”- whip 1 room temperatire bar of cream cheese (8oz) until it’s nice and smooth, then blend in a large container of cool whip and wala- the yummiest, easiest, fluffiest topping/frosting for your pizzas!
 This is what the final product should look like.
 When it comes to fruit, use whatever you like- the option are endless!  This is what I had on hand- notice the peaches don’t even have to be fresh- and these were awesome because they were already cut up!
 Cut up your fruit in whatever shapes and sizes you would like…
 Use a large Ziploc bag to put all your yummy cool whip frosting in…
 Then clip the end of it with scissors…
 And fill with the frosting.
 Then add your fruit however you would like and you have one bite mini fruit pizzas!  I love this way of preparing fruit pizza because the ratio of frosting to sugar cookie to fruit is perfection!