Ingredients:
Crust

½ cup powdered sugar
1 ½ cups flour
¾ cup soft margarine (Mueller)
-or-
¾ cup cold butter (Deb)

First Layer

1 (8 oz.) package cream cheese, softened
1 teaspoon vanilla
squirt lemon juice (Deb)
½ cup powdered sugar (Deb)
-or-
½ cup granulated sugar (Mueller)

Second Layer
strawberries, kiwi, peaches, grapes, bananas,
blueberries, mandarin oranges, etc.

Glaze
2 ½ tablespoons
cornstarch
1 cup pineapple juice
¾ cup sugar
1 teaspoon lemon juice (Mueller)
-or-
1 tablespoon lemon juice (Deb)

Method:
Mix together crust ingredients; pat into pizza pan.

Bake at 300º for 10-15 minutes, no longer (Mueller) -or- at 350º for 10-12 minutes (Deb).

Cool.

Beat together cream cheese and other first layer ingredients until creamy.

When crust has cooled, spread mixture over top
of crust.

Arrange any variety of cut up fruits atop cream cheese layer in an interesting pattern.

Combine glaze ingredients in saucepan, mixing cornstarch with a small amount of the pineapple juice before adding to pan.

Heat to a boil; cook until thickened.

Pour glaze over fruit while glaze is warm.

If using bananas, soak in pineapple juice to
keep from turning dark.

Best if eaten within 5-6 hours.

You can prepare the glaze before assembling the rest of the pizza.

Allow it to cool in refrigerator, then spread over pizza when cold.

Works best to refrigerate pizza and allow
layers to "gel" together before slicing.