# 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 ounces 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
17 - 1/2 cup mango or pineapple, diced
18 - 1/2 cup blackberries or raspberries
# Directions:
01 - Set the oven to 350°F and line a large baking sheet with parchment paper.
02 - In a medium bowl, whisk the all-purpose flour, baking powder, and salt until evenly mixed.
03 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Incorporate the egg and vanilla extract until combined.
04 - Gradually add the dry ingredients to the wet mixture, stirring to form a soft dough.
05 - Transfer the dough to the prepared baking sheet and shape it by hand or spatula into a 12–14 inch mermaid tail. Use a knife or template to refine edges as needed.
06 - Bake for 13 to 15 minutes until the edges turn lightly golden. Transfer to a wire rack and cool completely.
07 - Beat together cream cheese and butter until smooth. Add powdered sugar and vanilla extract and mix until creamy. Optionally tint with food coloring.
08 - Spread the frosting evenly over the cooled cookie crust.
09 - Decorate by arranging the fruit in overlapping rows to mimic mermaid tail scales, varying colors for visual appeal.
10 - Refrigerate the decorated creation for 20 minutes before slicing and serving.
