Ingredients Jump to Instructions ↓

  1. 1 Pie crust - extra deep

  2. 8 oz 227g Cream cheese

  3. 1 tablespoon 15ml Orange peel - grated

  4. 1/2 cup 164g / 5.8oz Light corn syrup

  5. 1 cup 237ml Milk

  6. 3 3/4 oz 106g Vanilla pudding mix

  7. 1 cup 93g / 3 1/3oz Toasted coconut

  8. 1 Orange

  9. 1/4 cup 59ml Grapes - halved

  10. 1 Kiwi fruit - peeled, sliced

  11. 10 Strawberries - halved Powdered sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Use a deep dish 9-inch pie crust for this recipe or use an equivalent size.

  2. Place pie crust on cookie sheet to thaw. When thawed, use hands to press flat and shape into 12-inch circle. Flute edges and pierce all over gently with a fork. Bake in preheated 425F oven 10-12 minutes or until lightly browned.

  3. Place cream cheese in a large bowl and beat, with mixer set at high speed, until smooth. Add orange peel and beat until well mixed. While beater is running, slowly pour in corn syrup and continue beating until light and fluffy.

  4. In a small bowl, beat milk and pudding mix at low speed for 2 minutes, then fold into cheese mixture.

  5. Spoon onto cooled pie crust; sprinkle with toasted coconut.

  6. Peel orange and slice thin, removing all white pith and seeds. Arrange slices on top of coconut along with kiwi slices. Halve grapes and press, cut side down, in a decorative pattern. Place whole or half strawberries in a pattern also. Lightly sift powdered sugar over the top of pizza; cover loosely with plastic wrap and chill until serving time.


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