1. Preheat oven to 350°F. On a large sheet of parchment paper press cookie dough into a 12-inch circle. Transfer cookie on parchment to a large baking sheet or 14-inch pizza pan. Bake 15 to 18 minutes or until brown around the edges. Cool completely on baking sheet on a wire rack. Place an 8- to 9-inch wide bowl, upside down, on the center of the cooled cookie and carefully cut around it with a sharp knife. Remove the center of the cookie. If desired, using a 2- to 2 1/2-inch round cookie cutter, cut as many rounds out of the center cutout as possible. Pipe names or holiday words on small cookie rounds with melted chocolate. Enjoy any leftover scraps. Transfer large cookie ring to a large serving platter or board.

2. In a medium bowl beat bream cheese with a mixer on medium until smooth. Add whipped topping. Beat until combined and fluffy. Spread cream cheese mixture over cookie ring. Top with desired fruit and mint leaves. Dust with powdered sugar and top with sprinkles just before serving. Arrange cookie ornaments on top of wreath, if using.

Make ahead

Wreath can be stored with fruit, covered and refrigerated, up to 2 hours before serving. Add mint, powdered sugar, and sprinkles just before serving.