Patriotic Fruit Pizza With Pecan Shortbread Crust Recipes

Steps:

• Preheat oven to 325°. In a small bowl, mix flour and confectioners' sugar. Cut in butter until crumbly. Press mixture onto a greased 12-in. pizza pan. Bake 10-15 minutes or until crust is lightly browned. Let cool., To make an American flag, in a small bowl, beat cream cheese and sugar. Add vanilla and lemon juice, mixing until smooth. Spread 1 cup cream cheese mixture over crust. Set remaining cream cheese mixture aside., Referring to the photo for position, arrange rows of strawberries on top of pizza to create the red stripes of a flag. Place blueberries in the upper left corner., Cut a small hole in the tip of a food-safe plastic bag; insert a #21 star pastry tip. Fill bag with reserved cream cheese mixture. For white stripes, pipe a zigzag pattern between the rows of strawberries., To make a Canadian flag, in a small bowl, beat cream cheese and sugar. Add vanilla and lemon juice, mixing until smooth. Spread 3/4 cup cream cheese mixture over crust. Set remaining mixture aside., Arrange strawberries in the shape of a maple leaf on top of the pizza., Cut a small hole in the tip of a food-safe plastic bag; insert a #5 round pastry tip. Fill bag with reserved cream cheese mixture. Pipe veins on maple leaf.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 12-inch round pizza pan with butter-flavored cooking spray.
• Combine flour and confectioners' sugar in a bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press into prepared pizza pan to make a crust.
• Bake in preheated oven until very lightly browned, 12 to 15 minutes. Cool on a wire rack.
• Beat cream cheese, 1/3 cup white sugar, and almond extract until smooth; spread over completely cooled crust. Arrange strawberries, blueberries, and kiwi decoratively over cream cheese mixture.
• Mix pineapple juice, 1/2 cup white sugar, cornstarch, and lemon juice in a saucepan until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly and drizzle over fruit. Refrigerate until chilled.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Whisk the flour, cream of tartar, baking soda, and salt in a bowl.
• In a large mixing bowl, mash the vegetable shortening and margarine together until thoroughly combined, and beat in 1 1/2 cup of sugar, eggs, and 1 teaspoon of vanilla extract. Mix in the flour mixture to make a workable dough, and spread the dough out in a rectangle shape onto an ungreased 12x17 inch baking sheet.
• Bake in the preheated oven until very lightly browned, 8 to 10 minutes. Allow to cool completely.
• While the cookie base is cooling, mash the cream cheese with 1 cup of sugar and 2 teaspoons of vanilla extract in a bowl until smooth. Place sliced bananas in a bowl, and gently toss with lemon juice to prevent browning.
• To decorate the pizza, spread the cream cheese filling all over the cookie base in an even, smooth layer. Place the blueberries in a square in neat, closely-spaced rows, in the left upper corner for blue stars. Arrange alternating stripes of white bananas and red strawberry slices across the pizza. Refrigerate leftovers.

Steps:

• Preheat oven to 400.
• Combine crust ingredients and mix well.
• Pour into greased 15 x 10 x 1 baking sheet or jelly roll pan, spreading evenly.
• Bake for 7 - 10 minutes.
• Meanwhile, combine cheese ingredients and blend until smooth.
• Pour over crust when it comes out of the oven, spreading even.
• Place fruit over cheese.
• Chill for an hour and serve.

Steps:

• Heat oven to 375°F.
• Line 12-inch pizza pan with Reynolds Wrap® Aluminum Foil; spray with cooking spray. Arrange cookie dough slices in single layer on bottom of prepared pan; press together to form crust.
• Bake 14 to 16 min. or until lightly browned. Cool completely.
• Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, remove cookie crust from prepared pan; place on plate.
• Add COOL WHIP and 2 cups marshmallows to pudding; stir gently just until blended. Spread onto crust; top with fruit and remaining marshmallows.