Tasty Tuesday: Berry Perfect

Most of the time I bite into something and I immediately start thinking, “Hmmm….how could I make this better?” The recipe I’m sharing with you today does not need improvement. It’s perfect. Seriously. My mother has been making this dessert since I was a child and when they were down here in May I begged politely asked her to share it with me, so I could share it with all of you. And she was more than happy to. J

Here is what you need to make Strawberry Pizza:

  

1 stick butter

¼ cup powdered sugar

1 cup flour

8 oz. cream cheese, softened

1 can sweetened condensed milk

1/3 cup lemon juice

1 tsp. vanilla

16 oz. sliced, frozen strawberries in juice, thawed

First, you make the crust. Melt butter and mix with powdered sugar.

Add the flour and mix well.

Pat out on pizza pan and bake at 350 degrees for 15 minutes. *Sorry no picture of this because of my non-working camera and I forgot to take a pic with my phone.* Imagine a big piece of dough on a round pizza pan.

Let the crust cool completely. Now you make the filling. Beat the cream cheese and condensed milk together. Add lemon juice and vanilla and mix well. Pour filling over cooled crust.

Put in the refrigerator for an hour or until firm. Now you make the topping. Put thawed strawberries and juice into saucepan on medium heat. Add cornstarch. Cook until bubbling and thickened. 

Set aside and let cool for 30 minutes. Spread on top of cream cheese layer and refrigerate until serving.

I have no individual picture of this dessert because when I took it to our church small groups it disappeared in a flash! Suffice it to say….it’s a perfect dessert.

Strawberry Pizza

1 stick butter

¼ cup powdered sugar

1 cup flour

8 oz. cream cheese, softened

1 can sweetened condensed milk

1/3 cup lemon juice

1 tsp. vanilla

16 oz. sliced frozen strawberries in juice, thawed

4 Tbsp. cornstarch

Melt butter and mix with powdered sugar. Add the flour and mix well.Pat out on pizza pan and bake at 350 degrees for 15 minutes. Let the crust cool completely. Beat the cream cheese and condensed milk together. Add lemon juice and vanilla and mix well. Pour filling over cooled crust. Put in the refrigerator for an hour or until firm. Put thawed strawberries and juice into saucepan on medium heat. Add cornstarch. Cook until bubbling and thickened. Set aside and let cool for 30 minutes. Spread on top of cream cheese layer and refrigerate until serving.

Finding perfection in the yummy things in the tree house,

Chelli