4th of July Fruit Pizza

Preheat oven to 350°F. Spray non-stick spray on the bottom and sides of two 9-inch pans (I recommend springform pans), and place parchment on the bottom.

Using a stand mixer; cream the butter and sugar until light and fluffy. Add the eggs one at a time, making sure to incorporate well after each egg. Blend in vanilla.

In a separate bowl, combine the flour, baking powder, and salt. Slowly add the dry ingredients into the creamed mixture, making sure to mix well.

Press the crust mixture into the bottom and 1 ½ inches up the sides of the prepared pans. Make sure to only put enough in the pans to cover the bottom and no more than 2 inches up the sides, or the baking time will drastically change. Bake for around 20 minutes (please note ovens are different and bake differently). Check for doneness by inserting a toothpick in the center of the cake; it should come out clean when the cake is done.

Let cool in the pan for 5-10 minutes. Then release the springform sides and let the cake cool completely on a wire rack.

To make the vanilla spread, in a medium bowl combine the pudding mix and buttermilk. Whisk them together until smooth and thickened, about 2 minutes. Fold in Cool Whip.

Spread the vanilla mixture over the cookie. Decorate with fruit as desired.