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Pretzel Fruit Pizza Recipe

Pretzel Fruit Pizza Recipe

I created this recipe while working as an independent kitchen consultant for a national company. It's wonderful! —Bethany Perry, Beverly, Massachusetts
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min. + chilling YIELD:8 servings


  • 3 cups finely crushed pretzels
  • 2/3 cup sugar
  • 1-1/4 cups cold butter, cubed
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup lime juice
  • 1 tablespoon grated lime peel
  • 1-1/2 cups whipped topping
  • 7 to 8 cups assorted fresh fruit, such as plums, berries, kiwi and oranges


  • 1. Preheat oven to 375°. In a large bowl, mix crushed pretzels and sugar. Cut in butter until mixture resembles coarse crumbs. Press into a 14-in. pizza pan. Bake 8-10 minutes or until set. Cool on a wire rack; refrigerate 30 minutes.
  • 2. In a large bowl, mix milk, lime juice and lime peel. Fold in whipped topping; spread over crust. Refrigerate until cold. Just before serving, top with fruit. Yield: 8 servings.

Nutritional Facts

1 piece: 760 calories, 38g fat (24g saturated fat), 99mg cholesterol, 870mg sodium, 100g carbohydrate (70g sugars, 3g fiber), 10g protein.

Reviews for Pretzel Fruit Pizza

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ruschca21 User ID: 5350267 43336
Reviewed Dec. 22, 2010

"Made this for my college graduation party and my family members had nothing but compliments! I made it during the winter months, so quality fresh fruit was hard to find. I ended up buying frozen berries and thawed them...worked out perfectly!"

Hoagiemstr User ID: 3289667 27434
Reviewed Jul. 1, 2010

"So light and airy...the lime juice and fruit make this a perfect summer dessert. Several people asked for this recipe when I recently made it for my daughter's graduation party."

chrisbles User ID: 1045271 74401
Reviewed Feb. 19, 2010

"I have made this pizza many times, and there are never any leftovers. This recipe has the perfect combination of flavors and textures. It's easy to make, and a perfect dessert!"

buckeyemom23 User ID: 134299 27432
Reviewed Jan. 15, 2009 Edited Feb. 14, 2017

"easy yet impressive recipe. My family loves this!"

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