Peach Pizza

Crust

  • 1½ cups self rising flour
  • 2 sticks butter, melted
  • ¼ cup brown sugar – firmly packed

Mix well and pat down into a 9×13 pan. Bake 350º for 30 minutes.

Topping

  • 1 cup water
  • 1 cup sugar
  • 2 tbsp. cornstarch
  • 1 3-ounce box peach jello (or strawberry or pineapple jello)
  • 1 can drained peaches (or 2 cups drained strawberries or pineapple)

Mix water, sugar and cornstarch well and boil until thickened. Remove from stove and add jello and peaches. Place in refrigerator to cool.

Filling

  • 8 oz. cream cheese, softened
  • 12 oz. whipped topping
  • ½ box confectioners sugar

Mix well and place over cool crust. Add topping. Refrigerate until set for 1 to 2 hours.

This recipe was submitted by Linda Wood as part of the 2011 Our State Peach Recipe Collection.

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