3 cups sliced fresh strawberries
1 cup sliced bananas
1 cup sliced strawberries
1 cup sliced bananas
3 cups sliced blueberries
2 teaspoons vanilla extract
1 cup white sugar
4 eggs
1 cup milk
1/2 teaspoon lemon zest
2 teaspoons lemon zest
1 (9 inch) pie crust
1 (9 inch) prepared chocolate cookie crumb crust
2 tablespoons butter
2 tablespoons strawberries
2 tablespoons lemon zest
1 (3 ounce) package frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1 cup sliced fresh strawberries
1 cup sliced blueberries
1 (8 ounce) package strawberry yogurt
3 tablespoons lemon zest
Preheat oven to 375 degrees F (190 degrees C). Prepare crust by popping 1/2 cup of strawberries into a large bowl, scraping the seeds from the top. Stir in the sliced bananas, banana rind, blueberries, vanilla extract and sugar. Mix well.
Spoon the berries into the prepared crust. Spread the raspberry preserves over the top of the fruit. Layer the fruit with slices of strawberries and then lemon rind. Spread the remaining fruit over the raspberry preserves.
Bake in preheated oven for 45 minutes, or until bubbly and lightly browned. Cool in refrigerator for approximately 10 minutes, then flip the crust out onto a pizza pan. Serve hot.
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