Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pretzel Fruit Pizza
- add review
- #18072
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 cups finely crushed pretzels
2/3 cup sugar
1 1/4 cup cold butter or margarine
1 can (14 ounce size) sweetened condensed milk
1/4 cup lime juice
1 tablespoon grated lime peel
1 1/2 cup whipped topping
8 cups fresh fruit
directions
In a bowl, combine pretzels and sugar; mix well. Cut in butter until mixture resembles coarse crumbs.
Press into a 14-inch pizza pan. Bake at 375 degrees F for 8-10 minutes or until set. Cool on wire rack, then refrigerate for 30 minutes.
Meanwhile, in a bowl, combine milk, lime juice, and peel. Fold in whipped topping. Spread over crust. Cover and chill.
Top with fruit just before serving.
added by
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments
February 16, 2008
I loved this recipe! The pretzel crust is great, and I used a whole tub of whipped topping with the condensed milk and lime juice. I topped it with blueberries, strawberries, and kiwi. It looked and tasted great. I didn't have the right kind of pizza pan, so I used a 9x13 casserole dish instead. Probably turned out thicker than it should have, but still great!