Preheat the oven to 350°F. Ensure the ½ cup unsalted butter and the 18 ounces cream cheese are softened before you begin.

In a stand mixer fitted with the paddle (or using a hand mixer), beat the ½ cup softened unsalted butter and ¾ cup granulated sugar on medium speed until light and fluffy, about 2–3 minutes.

Add 1 teaspoon vanilla and 1 large egg; mix until combined and smooth.

Add 1 ¼ cups flour, 2 teaspoons baking powder, and ¼ teaspoon salt. Mix on low speed until just combined, scraping down the bowl as needed (about 1–2 minutes). Do not overmix.

Press the dough evenly into a 14-inch pizza pan, or roll the dough into a 14-inch circle (use parchment if desired) and transfer to a cookie sheet. Trim the edges with a sharp paring knife if you want a neater edge, or leave them rustic.

Bake for 12–15 minutes, until the crust is lightly browned. Transfer to a wire rack and let cool completely before adding the topping.

Make the cream cheese topping: in a clean bowl, beat the 18 ounces softened cream cheese, 2/3 cup powdered sugar, 1 tablespoon instant vanilla pudding powder, and 1 teaspoon vanilla extract until smooth and light, about 1–2 minutes.

Spread the cream cheese mixture evenly across the cooled crust.

Rinse and drain your fruit completely, slice as desired, and arrange the fruit on top of the cream cheese layer. Serve immediately.