I prefer this pudding base as opposed to the more common "frosting" base. It's more of a fruit tart this way too! I like that I can reduce the sugar & fat by using SF pudding mix, low fat milk, & fat free cream cheese.
1 package refrigerated sugar cookie dough
1 box instant vanilla pudding mix
1 1/2 C cold milk
1 - 8 oz cream cheese, softened
Fruit- fresh strawberries, blueberries, black berries, kiwi, mandarin oranges (drained), etc.
Preheat oven to 350 degrees. Lightly spray pan with cooking spray. Divide the cookie dough into equal sized "blobs" and space even on cookie tray. Using rolling pin or palm of hands, start to work the dough together, forming one large cookie crust. The more you work with it the easier it will spread. Once the crust is spread to the edges, place pan in oven and bake 10-12 minutes or until golden brown. Let cool completely. In small mixing bowl combine pudding mix and milk. Let set up about 5 minutes. Add chunks of cream cheese and then beat until smooth and creamy. On cooled crust spread cream topping. Arrange fruit into any desired pattern. Cover with plastic wrap and chill until ready to serve. Enjoy!