Instructions

Cookie crust

1. Preheat oven to 350F.
2. Spray two 9-inch springform pans with cooking spray then line bottoms with a circle of parchment paper or non-stick tin foil.
3. In a medium bowl, combine sugar cookie mix, flour and butter. Mix by hand until the mixture is blended and crumbles into small pieces.
4. Add the egg and mix until it forms a dough.
5. Divide dough in half.
6. Pat one-half of dough in the bottom of one of the springform pans, spreading dough so that it ends about 1/2 inch from the edge of the pan.
7. Repeat process for second pan.
8. Place both pans in oven and bake for 14-18 minutes until golden brown.
9. Cool in pans for 10 minutes, then remove and set on a cooling rack. Allow cookies to cool completely.

Cream cheese fluff

1. In a large bowl, using a hand mixer, beat cream cheese until light and fluffy.
2. Add marshmallow fluff and beat until combined.
3. Add whipped topping and beat until combined.

Assembly

1. Divide cream cheese fluff mixture evenly and spread over top of each cookie.
2. Place cookies on cutting board and carefully cut each in half, creating half circles.
3. Peel and cut kiwi into thin slices, then cut slices in half. Arrange overlapping slices of kiwi along the curved edge of each cookie half circle.
4. Hull the strawberries and trim off any white flesh, keeping just the bright red fruit for the pizza. Cut into slices into small pieces and sprinkle over the cream cheese fluff topped cookies.
5. Arrange eight chocolate chips on each cookie to create watermelon seeds.
6. Refrigerate until ready to serve.