This is an attractive dessert that is easy to prepare and will meet with oohs and aahs. The pizza base is crumb based instead of dough based. It uses fresh strawberries and is baked on a 15x9x1-inch cookie sheet. Placing strawberry halves 5 wide by 7 long on the top will yield 35 servings when cut. This is a great recipe to take to a gathering. I first tried this recipe on Mother's Day, May 8, 2005. It is from a new cookbook I got, "Strawberry Eats & Treats," by the North American Strawberry Growers Association.
2 cups all-purpose white flour, sifted
1 cup butter, cold
4 tablespoons confectioners sugar
2 (8-oz.) packages Philadelphia original brand cream cheese,
1 cup confectioners sugar
8-oz. container Cool Whip
16-oz container strawberry glaze (in produce department),
divided (half under berries, half on top)
1 pound fresh strawberries, washed, dried, hulled, cut in two
Crust: Place flour, butter, and confectioners sugar in a medium-size bowl. Use a fork to mix into coarse crumbs. Pat mixture into greased 15x9x1-inch baking sheet. Bake in 350 degree oven for 8 to 10 minutes, until lightly browned. Remove from oven to cool.
Topping: In a large mixing bowl, use an electric mixer to mix the cream cheese, then mix in the confectioners sugar. Use a spoon to fold in the Cool Whip. Spread on cooled crust and refrigerate. Shortly before serving, spread half of the strawberry glaze on the Cool Whip layer, top with strawberry halves (5 wide x 7 long), then top each berry with remainder of strawberry glaze. Cut in 35 pieces. Each will have a strawberry on it. Keep refrigerated.