Preheat the oven to 350 degrees.

Remove the sugar cookie dough from the roll and press it into a round cookie pan (or pizza pan if you do not have a cookie pan).

Cook for 15-20 minutes or until the cookie just begins to brown. Remove from oven and cool completely.

Put the cream cheese in a large bowl. Mix on medium speed with a mixer until it is smooth. Add in the heavy cream, vanilla, half of the white chocolate pudding mix, and powdered sugar. Beat for 1-2 minutes or until smooth.

Spread the cream cheese mixture over top of the sugar cookie crust. You will have some leftover. Put in the refrigerator and use as a cheesecake dip for later.

Cut the stem from the whole strawberry and place in the middle of the cookie. Use the fruit and divide the cookie into 6 sections, filling each section with one fruit. Try to make the lines curved to resemble a beach ball.

Refrigerate until ready to serve!