Fruit Pizza

Sugar Cookie Crust
3 oz Margarine
2 ½ oz Shortening
6 oz Sugar
1 egg
1 tsp Vanilla
7 oz Flour
¾ tsp Cream of Tartar
½ tsp Baking Soda
½ tsp Salt

Filling
6 oz Cream Cheese
6 oz Whipped Topping
12 oz Sugar
1 ½ oz Instant Vanilla Pudding Powder
Fruit slices

Glaze
¼ C peach preserves mixed with 1 T. water

1. Measure out dry ingredients and set aside. Cream together margarine, shortening & sugar til combined well, mix in eggs & vanilla, add dry ingredients & mix well. Spread dough evenly onto greased sheet pan, bake at 350*F for 8 to 10 minutes. Let cool completely.
2. Cream together cream cheese & sugar, fold in whipped cream and beat mixture until it resembles thin frosting, scrape sides of bowl, add pudding powder & mix thoroughly. Spread evenly onto cooled crust (about ¼ inch thick). Cut BEFORE PUTTING FRUIT ON TOP.
3. Put your favorite fruit on top decorating each piece individually. Glaze top to maintain freshness if longer holding time is desired.

Strawberry Pretzel Dessert

Crust
2 ¼ C Coarsely Crushed pretzels
¼ C Sugar
¾ C Melted Margarine

Cream Cheese Layer
2 C Riches Whip (whipped)
8 oz Cream Cheese
¼ C Sugar

Jello Layer
6 oz Strawberry Jell-O
2 C Boiling Water
20 oz Frozen Strawberries (partially thawed)

1. For crust, preheat oven to 350°F. Mix pretzels, sugar, and melted margarine. Press into pan. Bake 10 minutes. Cool, set aside.
2. For Cream Cheese layer, beat cream cheese and sugar together until smooth. In a separate bowl whip the Riches Whip, and then fold the two together. Spread over pretzel crust. Cool until firm in refrigerator.
3. For Jello layer, dissolve gelatin in boiling water, add partially frozen strawberries with juice. Pour on top of cream cheese layer. Refrigerate until firm. Cut into squares. Crust tastes like nuts.
To make a low sugar version eliminate sugar in pretzel crust, use frozen strawberries without sugar in the juice and sugar free gelatin. Other fruits and flavors may be used, if desired.