Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes | Difficulty: Easy | Servings: 12

Ingredients:

• 1 package (16.5 oz) refrigerated sugar cookie dough
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Assorted fresh fruit (strawberries, kiwis, blueberries, raspberries)
• Honey for drizzling (optional)

Directions:

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Slice the cookie dough into 1/4-inch thick rounds and place on the prepared baking sheet.
4. Gently shape each round into an egg shape with your fingers.
5. Bake for 10-15 minutes, or until the edges are lightly golden.
6. Allow to cool completely on the baking sheet.
7. In a medium bowl, mix together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
8. Once the cookies have cooled, spread a layer of the cream cheese mixture over each one.
9. Decorate the mini pizzas with fresh fruit to create your own Easter egg designs.
10. Drizzle with honey if desired.
11. Chill in the refrigerator for about 15 minutes before serving, or until the cream cheese frosting is set.

Ingredients:

• 1 cup firmly packed dark brown sugar
• 1 cup butter
• 1/3 cup heavy cream
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt

Directions:

1. Bring the first 2 ingredients to a rolling boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly.
2. Stir in cream and return to a boil, then remove it from heat.
3. Pour the mixture into the bowl of a heavy-duty electric stand mixer.
4. Gradually, I beat in powdered sugar and vanilla at medium speed, using the whisk attachment.
5. Beat for 7 to 10 minutes or until thickened.
6. Use the frosting immediately.