# What You’ll Need:
→ Sugar Cookie Crust
01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
→ Cream Cheese Frosting
08 - 8 oz cream cheese, softened
09 - 1/3 cup unsalted butter, softened
10 - 1 cup powdered sugar
11 - 1 teaspoon vanilla extract
12 - Food coloring (optional, teal or purple)
→ Fruit Toppings
13 - 1/2 cup blueberries
14 - 1/2 cup kiwi, peeled and sliced
15 - 1/2 cup strawberries, hulled and sliced
16 - 1/2 cup grapes, halved (red or green)
17 - 1/2 cup mango or pineapple, diced
18 - 1/2 cup blackberries or raspberries
# How To Make:
01 - Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper.
02 - Whisk together all-purpose flour, baking powder, and salt in a medium bowl until combined.
03 - In a large bowl, beat unsalted butter and granulated sugar with an electric mixer until light and fluffy. Add egg and vanilla extract, mixing thoroughly.
04 - Gradually incorporate dry ingredients into the wet mixture, stirring until a soft dough forms.
05 - Transfer dough onto the prepared baking sheet and shape it into a large mermaid tail approximately 12 to 14 inches in length, refining edges with a knife or template if desired.
06 - Bake in the preheated oven for 13 to 15 minutes until edges turn lightly golden. Remove and cool completely on a wire rack.
07 - Beat cream cheese and softened butter together until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Optionally, add food coloring to achieve preferred hues.
08 - Evenly spread the cream cheese frosting over the cooled cookie crust.
09 - Decorate with fresh fruit by layering in overlapping rows to represent mermaid tail scales, using a variety of colors for visual appeal.
10 - Refrigerate for 20 minutes to set frosting before slicing and presentation.
