Vanilla Fruit Pizza

Name: Vanilla Fruit Pizza
Ingredients: 1 sheet refrigerated pie pastry; 1 cup water; 1 package (.8 ounce) cook-and-serve vanilla pudding mix; 1 package (.3 ounce) sugar-free lemon gelatin; 1 package (8 ounces) fat-free cream cheese, cubed; Sugar substitute equivalent to 2 tablespoons sugar; 1/2 cup reduced-fat whipped topping; 1-1/2 cups quartered fresh strawberries; 1-1/2 cups sliced halved peeled kiwifruit; 1 can (8 ounces) unsweetened pineapple chunks, drained

10 ingredients

3 steps

Ingredients

1 sheet refrigerated pie pastry
1 cup water
1 package (.8 ounce) cook-and-serve vanilla pudding mix
1 package (.3 ounce) sugar-free lemon gelatin
1 package (8 ounces) fat-free cream cheese, cubed
Sugar substitute equivalent to 2 tablespoons sugar
1/2 cup reduced-fat whipped topping
1-1/2 cups quartered fresh strawberries
1-1/2 cups sliced halved peeled kiwifruit
1 can (8 ounces) unsweetened pineapple chunks, drained

Directions

1

On a lightly floured surface, roll out pastry to a 12-in. circle. Transfer to a 14-in. pizza pan; prick with a fork. Bake at 450° for 5-6 minutes or until golden brown. Cool on a wire rack.
2

In a saucepan, combine the water and pudding mix until smooth. Bring to a boil over medium heat, stirring constantly. Whisk in gelatin; cook and stir 1 minute longer or until thickened. Remove from the heat and let cool.
3

In a small bowl, beat cream cheese and sugar substitute until smooth; fold in whipped topping. Spread cream cheese mixture over crust to within 1/2 in. of edges. Spread gelatin mixture evenly over cream cheese mixture. Arrange fruit over top. Refrigerate for 1 hour or until chilled. Refrigerate leftovers.