3/4 C. sweet butter, softened
2/3 C. sugar
2 C. all-purpose flour
1/4 C. milk Glacé
1/4 C. sugar
3/4 C. reserved pineapple juice
1 T. cornstarch

20 oz. can pineapple chunks, drained (reserve juice)
11 oz. can Mandarin oranges, drained
2/3 C. flaked coconut
2/3 C. pecan halves
10 oz. pkg. frozen strawberries, drained thawed and drained

Heat oven to 400ºF. Beat sugar and butter at medium speed of electric mixer until light and fluffy. gradually add flour and milk; mix until thoroughly combined. Press dough out onto 12-inch round pizza pan to form crust. Bake for 13 to 18 minutes or until light and golden brown. Cool on wire rack.
Meanwhile, prepare glacé. In 1-quart saucepan combine sugar and cornstarch; blend well. Add juice; cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Cool 10 minutes. Arrange pineapple chunks and oranges on cooled crust; sprinkle with coconut and nuts. Top with strawberries. Drizzle glacé over fruit. Cut into wedges to serve.

 Recipe By The Gourmet Mom
Lisa Montalva
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