• 1/2 lb. white almond bark
• 8 oz. semi-sweet chocolate bits
• 1/2 c. mini marshmallows
• 1/2 c. salted peanuts
• 1/2 c. Rice Krispies
• 1/2 c. coconut
• 1/2 c. red or green candied cherries

Reserve 2 squares of the almond bark. Put chocolate and remaining almond bark in 4 cup glass measuring cup. Microwave on High, stirring occasionally, for 3 minutes or until melted.

Stir in marshmallows, nuts and Rice Krispies. Mix well. Pour onto greased 10-inch round pizza pan or plate. Smooth out to level thickness. Sprinkle pizza with coconut. Dot with
cherries. Microwave reserved almond bark in glass measure on High 1 minute or until melted. Stir. Drizzle over pizza.

Cool pizza until set. Makes about 10 servings.

Ingredients

Crust:

• 1-1/2 cups flour
• 1/2 teaspoon salt
• 2 Tablespoons sugar
• 2 Tablespoons milk
• 1/2 cup oil (canola, safflower, or light)

• 8 ounces cream cheese
• 1/4 cup sugar
• 1 Tablespoon milk
• 1/2 Tablespoons orange rind
• 1/2 Tablespoon lemon rind
• 1 pint whipping cream
  

Fruit:

Strawberries, bananas, kiwis, peaches, tangerines, nectarines, blueberries, raspberries, canteloupe (use any combination of fruit you prefer)

Glaze:

• 2 Tablespoons corn starch
• 1/2 cup sugar
• 1/2 cup orange juice
• 1/4 cup lemon juice
• 1/4 cup water

Filling: Whip cream cheese in a food processor until it is fluffy and has no lumps. Add the rest of the ingredients except for the cream and process until it is well blended. Add the cream and whip until it is thick. Spread the mixture evenly on cooled crust.

Fruit: You may slice fruit and lay it on top of the filling decoratively, or chop it and sprinkle on top for that "pizza supreme" look.

Glaze: Bring to a boil, stirring constantly. Once it is boiling, stir for 1 minute or until mixture looks clear. Remove from heat and spoon evenly over fruit.

Note: This recipe is for a 12-inch tart pan or pizza pan. For a 14-inch pan, use 1-1/2 times the crust and the filling recipes, but use the single glaze recipe. For a 16-inch pan, double the recipes for crust and filling, but use 1-1/2 times the glaze.

*From Internet Cookbook Recipe Index.

• 12 oz Mascarpone cheese
• 1/3 c Confectioners' sugar
• 1/4 c Brewed espresso, cooled
• Unsweetened cocoa powder
• Confectioner's sugar
• Fresh raspberries (garnish)