Pastry for 2-crust 9" pie
1 (3 oz.) pkg. cream cheese, softened
3/4 c. sugar
2 tbsp. cornstarch
1 tbsp. milk
1 tbsp. grated orange rind
2/3 c. heavy cream
1/4 c. water
1/2 c. orange juice
1/4 c. lemon juice
1 pt. fresh strawberries
1 (11 oz.) can mandarin orange segments, drained
2 med. bananas, sliced

Prepare pastry.

Roll out pastry on floured surface to 15" circle. Line 14" pizza pan or baking sheet with pastry. Form 1/2" rim; flute edge. Bake in 425 degree oven for 12 to 15 minutes or until golden brown. Cool on rack.

Combine cream cheese, 1/4 cup of the sugar, milk and orange rind in bowl. Beat with electric mixer at medium speed until smooth. Gradually add heavy cream, beating until thick and creamy. Spread mixture over cooled pizza crust. Refrigerate.

Combine remaining 1/2 cup sugar and cornstarch in 2 quart saucepan. Stir in water, orange juice and lemon juice. Cook over medium heat, stirring constantly, until mixture comes to a boil and is thick and clear. Cook 1 minute. Remove from heat. Let mixture cool while preparing fruit.

Reserve 3 large strawberries with leaves; set aside. Hull remaining strawberries and cut in slices. Arrange sliced strawberries around inner edge of crust. Then form a ring of sliced bananas. Continue making concentric circles with mandarin oranges and remaining bananas. Place any remaining sliced strawberries in last ring with whole strawberries in center. Spoon cooled sauce evenly over all fruit. Chill in refrigerator at least 2 hours before serving. Makes 12 to 16 servings.

Other fruits used are sliced peaches and sliced kiwi and fresh blueberries.