1¾ c. + 2 T. powdered sugar
1¼ c. softened butter or margarine
1¼ tsp. vanilla
½ + ⅛ tsp. almond extract
1 EXTRA large egg
3 c. all-purpose flour
½ + ⅛ tsp. baking soda
1 pkg (8 oz) cream cheese, softened
¼ c. confectioners’ sugar
1 carton (8 oz) frozen whipped topping, thawed
2-3 kiwi fruit, peeled and thinly sliced
1-2 firm bananas, sliced
1 can (11oz) mandarin oranges, drained
½ c. seedless red grape halves
¼ c. sugar
¼ c. orange juice
2 T. water
1 T. lemon juice
1½ tsp. cornstarch
Preheat oven to 375º. Beat powdered sugar and butter (or margarine) on low speed until light and fluffy. Stir in the vanilla, almond extract, and egg until well mixed. Then stir in flour and baking soda. Cover and refrigerate at least 2 hours. Roll the dough about ¼” thick to fit an ungreased 14” pizza pan. Bake 7-8 minutes until edges are lightly browned. Cool.
In a saucepan, bring the sugar, orange juice, water, lemon juice, cornstarch, and salt to a boil, stirring constantly until thickened, about 2 minutes. Cool. When completely cool, using half glaze mixture, glaze the pizza crust.
In a mixing bowl, beat the cream cheese and confectioners’ sugar until smooth. Fold in whipped topping. Spread over the glazed crust. Arrange the fruit on top. Spread the remaining glaze over the fruit. Store in the refrigerator until thoroughly chilled.