1boxgluten-free cookie mix, and the required ingredients listed on the box
½ stick / 57gvegan butter, softened at room temperature
4 oz / 113gvegan cream cheese
1¼ cups / 155gpowdered sugar, sifted
½ teaspoon / 2.5gvanilla extract
pinch of salt
1½ cupsblueberries
1 cupstrawberries, sliced
2½medium bananas, sliced
Instructions
Prepare the cookie dough according to package instructions. Let the dough rest in the fridge for 30 minutes.
Preheat the oven to 350°F/180°C. Grease and line a baking sheet (I used a 10x15-inch baking sheet). Press the chilled dough into the baking sheet making sure the surface is flat. Bake for 13-15 minutes. Let it cool completely.
In a bowl, add vegan butter and vegan cream cheese. Beat using an electric hand mixer. Add the powdered sugar 1 cup at a time and beat after each addition. Add the salt and vanilla, and beat again. Chill in the fridge for 30 minutes.
Spread the cream cheese frosting onto the cooled cookie, and layer on the fruit.