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This recipe for FRUIT PIZZA, by , is from The Kinsella Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy & Leo Schaub
Added: Wednesday, May 17, 2006


1 (2-layer) pkg yellow cake mix
1/4 cup water
1/4 cup packed light brown sugar
1/4 cup (1/2 stick) butter, melted
2 eggs

16 ounces whipped topping
2 cups sliced strawberries
1(15-ounce) can pineapple chunks, drained
2 cups thinly sliced bananas
1 (11-ounce) can mandarin oranges, drained

1/2 cup apricot preserves
2 TBS water

FOR THE CRUST, lightly spray two 12- to 14-inch pizza pans with nonstick cooking spray. Line the pans with parchment paper or waxed paper. Lightly spray the paper with nonstick cooking spray. Dust with flour.

Combine the cake mix, water, brown sugar, butter and eggs in a large mixing bowl and beat at low speed for 1 to 2 minutes or until blended. The dough will be stiff and sticky. Spread the dough over the bottom and up the side of the prepared pans. Bake at 350 degrees for 18 to 22 minutes or until light brown and firm in the center. Let cool completely.

FOR THE TOPPING, spread the whipped topping over the crusts. Arrange the strawberries, pineapple, bananas and mandarin oranges over the whipped topping in concentric circles.

FOR THE GLAZE, combine the apricot preserves and water in a small saucepan. Cook over low heat until warm, stirring constantly. Strain the mixture, discarding the apricot solids. Brush the apricot glaze over the fruit. Chill, uncovered, for 1 hour or longer.

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