Rainbow Cookie Cake - cooking recipe

Ingredients

1 roll refrigerated sugar cookie dough
8 ounces cream cheese, room temperature
3 tablespoons butter, room temperature
1/2 teaspoon vanilla
2 1/2 cups confectioners' sugar
1 1/2 cups strawberries, sliced
1 cup clementine, segments
1 cup pineapple, cubed
1 cup kiwi, sliced
1 cup blueberries
1 cup blackberry

Preparation

Roll out cookie dough and cut out six 5-inch rounds. Bake according to package directions. Let cool.
Add cream cheese and butter to a stand mixer and whip until combined.
Add vanilla and confectioners' sugar, then mix for about 3-4 minutes or until fluffy.
Spread each cookie round with the cream cheese frosting, then stack the layers with fruit, using a different fruit for each layer. Assemble this cake the day you plan to serve it, as the cookie layers will become very soft if layered with frosting and fruit too early.