Spring is for Strawberries: Strawberry Creme Pizza

Strawberry season is in full swing (in places that aren’t Canada…), and I’ve been seeing amazing recipes for strawberry desserts everywhere. Cakes, tarts, pies; there’s a place just about anywhere for summer’s first berry. Thanks to Sandra Stanley, Strawberry Pizza stumbled across my radar a few weeks back; its fairly simple to make, completely delicious, and can feed a crowd (or a few hungry dessert-lovers). It was an instant hit with my family, as I’m sure it will be with yours. Image

Strawberry Pizza (adapted from SandraStanley.com)

Crust:
1 1/2 cups flour
1 cup butter, softened
1/4 cup brown sugar
1/2 cup chopped pecans

Filling:
1 cup cream cheese, softened
3/4 cup icing sugar
1 8oz container of CoolWhip

Strawberry Topping:
1/2 pkg strawberry Jello
1/2 cup sugar
1 cup water, divided in half
4 tbsp cornstarch
4 cups sliced strawberries (about a 2lb box)

Directions:
Beat together butter, flour, sugar and pecans until well mixed. Spread onto a greased and lined baking sheet, and bake at 400 degrees for about 12 minutes, or until browned around the edges. Let cool.

In the bowl of a mixer, beat the cream cheese until light and fluffy. Add icing sugar and mix well. Fold in the CoolWhip, and spread mixture on top of the cooled crust. Refrigerate.

To prepare the topping, mix the Jello powder, sugar and 1/2 cup of water in a saucepan. In a measuring cup, mix the remaining water and cornstarch. Stir cornstarch water into the Jello mixture, and cook over medium heat until thickened. Take off the heat and stir in sliced strawberries until well coated. Let cool.

Pour the strawberry topping over the cream cheese mixture. This holds up well overnight in the refrigerator, but it is ready to serve immediately. If you happen to have any leftover…it makes a pretty awesome breakfast.

3 thoughts on “Spring is for Strawberries: Strawberry Creme Pizza

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