1950s Strawberry-peach dessert pizza recipe
You serve it like a pizza… you eat it like a pizza… tastes like a flaky party pie!
DIRECTIONS & INGREDIENTS for cheesecake-style dessert pizza
PREPARE … pastry as directed on back of package of Pillsbury Golden Pie Crust Mix or Sticks (“Two-Crust Pie” recipe).
FORM… into a ball. Flatten to 1/2-inch thickness; smooth edges.
ROLL OUT… on floured surface to a circle one inch larger than inverted 14-inch pizza pan. Fit loosely into pan; flute edge. Prick generously with fork.
BAKE… at 450 F for 8 to 10 minutes until golden brown. Cool.
TURN… Cream Cheese Filling into baked crust.
BAKE… at 350 F for 10 to 12 minutes. Cool. Lightly score to divide the pizza into 4 wedges. Spread Kraft Peach Preserves on 2 opposite wedges. Spread remaining two wedges with Kraft Strawberry Preserves.
CREAM CHEESE FILLING… Combine 1 pkg. (8 oz.) Philadelphia Brand Cream Cheese and 1/2 cup sugar, mixing until smooth and well-blended. Add 2 eggs, one at a time, beating well after each addition. Stir in 2 tablespoons lemon juice.
* If you don’t have a pizza pan, cut a 16-inch circle of heavy-duty aluminum foil and fold up edge one inch all the way around to form a standing rim. You may also bake your Dessert Pizza in a jelly roll pan, or in round or square cake pans. (Using these standard cake pans, you can make several smaller Dessert Pizzas from the recipe above.)
A new idea from Pillsbury and Kraft
Regal strawberry “Philly” pie vintage recipe (1959)
Just any strawberry preserves or jam won’t do. For the crowning glory of this luscious pie is strawberry flavor as fresh as a dew-drenched berry patch.
To give you this remarkable freshness of flavor, Kraft uses only the choicest berries and “quick cooks” gives them a special taste that guarantees fresh fruit goodness.
Cream cheese & jam pie recipe
Cream one 8-ounce package of Philadelphia Brand cream cheese until soft and smooth. Blend in 1/2 cup sugar. Beat eggs slightly. Add 1/2 cup milk and 1 teaspoon vanilla. Slowly add to the cheese mixture, stirring until well-blended.
Pour into a 9″ pastry shell which has been baked in a hot oven, 425 F, for 5 minutes. Bake in a moderate oven, 350F, for 25 minutes. Cool. Spread the contents of one 12-ounce jar of Kraft Strawberry Preserves over the top and garnish with whipped cream.