Ingredients

• For the Crust:
• 1 pkg Vanilla Sugar Cookie Mix - 1 Pantry Can or your sugar cookie recipe
• For the filling:
• 2 C THRIVE Sour Cream Powder
• 1 1/2 C Powdered Sugar
• 1 tsp THRIVE Lemonade Powder
• 4 Tbsp Heavy Whipping Cream
• 1/4 C Water
• For the topping:
• 1 bunch THRIVE Strawberry Slices - Freeze Dried arrange on a plate and spritz lightly with water to rehydrate slowly. Repeat till rehydrated.
• 1 1/4 C THRIVE Blueberries - Freeze Dried rehydrate using the tumble method. Place in a container with a lid and add .25 cup water. Close lid and tumble to moisten berries. Repeat as needed till rehydrated.
• 1 1/2 C THRIVE Raspberries - Freeze Dried Rehydrate using the spritz method. See strawberry slices.
• For the Glaze:
• 1 C Water
• 1/2 C Cane Sugar
• 1/2 tsp THRIVE Lemonade Powder
• 1/4 tsp Almond Extract
• 1 1/2 Tbsp Cornstarch
• 1 Tbsp THRIVE Pineapple - Freeze Dried (Powder --Use from bottom of can, or crush.)

Directions

1. For the Crust:
2. Prepare Vanilla sugar cookie dough according to directions on the can, using egg and butter or make your own sugar cookie recipe.
3. Grease rectangular Jellyroll pan. Press dough into bottom of pan. You will have some left over to make a few cookies.
4. Bake approximately 20 minutes, till edges are lightly browned and center is done.
5. For the Filling:
6. While crust is baking, whip together THRIVE Sour cream powder, powdered sugar, THRIVE lemonade powder (Or equivalent of lemon juice), Heavy whipping cream, and water. Add additional powdered sugar as needed to make a thick frosting consistency.
7. Refrigerate until ready to use.
8. For the Topping:
9. While crust is cooking and cooling, rehydrate fruit choices by spritzing it with a water bottle, or choose other fruits. Refrigerate till ready to use.
10. For the Glaze:
11. Combine Glaze ingredients in small sauce pan. Bring to simmer, stirring till thickened. Allow to Cool.
12. To Assemble:
13. Once crust is cooled. Spread with the filling. (If it has thickened too much to spread easily, adjust by mixing in a drop of heavy cream at a time till it is the thickness desired.
14. Arrange Rehydrated fruits on top of the filling to give the impression of an American Flag. Fill top left hand corner with blueberries and alternate using raspberries and/or strawberries for the red stripes.
15. When things are arranged the way you'd like, use a pastry brush and cover the fruits and filling with the glaze.
16. Refrigerate till ready to serve. Enjoy!