Raspberry pizza:
1 cup flour
1/4 lb. butter
1 1/4 cups powdered sugar
1 8 oz. pkg. cream cheese
1 8 oz. container cool whip
4 cups washed fresh raspberries
Glaze
2/3 cup sugar
1 cup water
2 Tlb. Cornstarch
Cook until thick and clear
then add 3 Tlb. dry raspberry jello (this will give the glaze both color and
flavor).
Prepare crust by blending flour with butter and 1/4 c. powdered sugar.
Form onto a ball and press from the center out to the edges of a 13" pizza
pan. Bake 15-20 minutes at 350 degrees. Cool. In a bowl blend cream
cheese and 1 cup powdered sugar. Combine with cool whip. Spread on
cooled crust and cover with whole fresh berries, points up. Once glaze has
cooled, pour over berries and chill.
Claudia Brim