Golden Fruit Pizza

Golden Fruit Pizza

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ahooper32 0

"This fruit pizza is like no other! As opposed to the traditional cookie crust, this one is made with a delicious corn flake crust that is to die for! Best served with the fruit chilled. Any fruit you choose will work! You've got to try this one! Happy eating!"
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Ingredients

50 m servings 366 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix cornflakes, butter, corn syrup, and sugar in a bowl until evenly combined; press onto a baking sheet.
  3. Bake in the preheated oven until crust is golden brown, about 5 minutes. Drizzle crust with honey and cool in refrigerator, about 15 minutes.
  4. Stir cream cheese and marshmallow fluff together in a bowl until smooth and creamy; spread over cooled crust, keeping a 1/2-inch border of crust. Chill crust in refrigerator until completely cooled, about 15 minutes.
  5. Arrange strawberries, apricots, and kiwi over the cream cheese layer.

Footnotes

  • Cook's Notes:
  • Servings will vary depending on the pan you choose to use. You can use a pizza pan or 8-inch cake pan if desired. For larger parties, choose the baking sheet to get the most servings.
  • This dish stays fresh as long as you cut the fruit as you serve. If you top the pie completely, it will only keep for approximately 2 days.

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I doubled the recipe, and it was fantastic. The crust is crisp and lightly sweet. The icing is sweet and savory. I did add about 1/4 teaspoon of salt to the crust to balance the sweet & salty fl...

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