A ladyfinger crumb crust is spread with a layer of sweetened cream cheese, a layer of thickened strawberry sauce and topped with sliced strawberries, mandarin oranges, sliced kiwifruit and pineapple chunks.

Strawberries 'n' Creme Pizza Picasso

1/2 pound ladyfinger cookies
1/2 cup butter, melted
1 (8-ounce) package cream cheese, softened
1 tablespoon lemon juice
1/2 cup granulated sugar
1 (10-ounce) package frozen strawberries, thawed
2 teaspoons cornstarch
1/2 cup strawberries, sliced
1 cup Mandarin orange sections
1 kiwifruit, peeled
1/2 cup pineapple chunks, sliced

1. Grind ladyfinger cookies until fine. Stir in melted butter and press into the bottom of a 10-inch pizza pan. Bake at 325°F (160°C) for 20 minutes; remove from the oven and cool.
2. Meanwhile, combine softened cream cheese, lemon juice, and sugar. When smooth carefully spread over the cooled crust.
3. In a food processor, blend frozen strawberries until smooth. Combine with cornstarch and cook in a saucepan, stirring constantly, until thick. Spread over the cream cheese layer.
4. Garnish with sliced strawberries, Mandarin orange sections, peeled kiwifruit, and sliced pineapple chunks.

Makes 10 servings.