RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4127
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| Recipe Name: |
Dessert Pizza - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.06
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste crisco
1.25 Cups milk, whole
1 Pint strawberries sliced
1 Cup grapes, red seedless sliced in half
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Directions:
Preheat oven to 350 degrees. Spray 14-inch pizza pan with Baker's Joy or brush with Crisco.
With floured hands, press cookie dough into pizza pan to evenly cover bottom. Bake dough 12 to 15 minutes until golden brown. Cool cookie crust in pizza pan on wire rack.
In medium bowl, using a whisk, prepare instant pudding as label directs, but only use only 1 ΒΌ cups milk and add almond extract. Remove cooled cookie crust to serving platter. Evenly spread pudding on top of cookie crust. Arrange fruits in attractive pattern on top of pudding.
Cover and refrigerate dessert until ready to serve. |
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| Nutrition per Serving: |
| Calories: |
129 |
Total Carbs: |
24.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
3.8 |
Fat: |
2.9 |
Protein: |
2.36 |
| Fiber: |
2.23 |
Sodium: |
45.49 |
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