| 1 sheet | Refrigerated pie pastry |
| 1 cup | Water |
| 1 pkg | (0.8 oz) sugar-free cook-and-serve vanilla pudding mix |
| 1 pkg | (0.3 oz) sugar-free lemon gelatin |
| 1 pkg | (8 oz) fat-free cream cheese, cubed |
| 2 tbsp | Sugar (equivalent in sugar substitute) |
| 1/2 cup | Reduced-fat whipped topping |
| 1 1/2 cups | Quatered fresh strawberries |
| 1 1/2 cups | Sliced halved peeled kiwifruit |
| 1 can | (8 oz) unsweetened pineapple chunks, drained |
1. On a lightly floured surface, roll out pastry to a 12-in. circle. Transfer to a 14-inch pizza pan; prick with a fork. Bake at 450 for 6-8 minutes or until golden brown. Cool on a wire rack.
2. In a saucepan, combine the water and pudding mix until smooth. Bring to a boil over medium heat, stirring constantly. Whisk in gelatin; cook and stir 1 minute longer or until thickened. Remove from the heat and let cool.
3. In a small mixing bowl, beat cream cheese and sugar substitute until smooth; fold in whipped topping. Spread cream cheese mixture over crust to within 1/2 inch of edges. Spread gelatin mixture evenly over cream cheese mixture. Arrange fruit over top. Refrigerate for 1 hour or until chilled. Refrigerate leftovers.
Let the kids arrange the fruit on top of the "pizza." This will get them invloved and encourage them to eat healthy!