Serves: 0

Melt 28 ounces (about 5 cups) chocolate candy coating with 3 tablespoons solid vegetable shortening in the top of a double boiler or in a bowl that fits snugly over a saucepan. The water in the bottom pan should be hot, but not boiling. Stir the mixture frequently with a wooden or plastic spoon until melted. Spread in 12-inch round foil pan.

Arrange about 2 cups toppings such as candied red and green cherry halves, pecan halves and coconut over pizza, pressing as needed. Drizzle with White Chocolate Glaze or Vanilla Glaze (see below). Refrigerate for 20 to 30 minutes or until firm.

Wrap tightly in plastic wrap. Overwrap with foil to retain freshness. Store in a cool place.

White Chocolate Glaze
Melt 2 ounces cut-up white chocolate or white candy coating with 1/2 teaspoon solid vegetable shortening in the top of a double boiler or in a bowl that fits snugly over a saucepan. The water in the bottom pan should be hot, but not boiling. Stir the mixture frequently with a wooden or plastic spoon until melted. If mixture is too thick to drizzle, add an additional 1/4 teaspoon solid vegetable shortening.

Vanilla Glaze
In a small bowl, stir 1/3 cup powdered sugar, 2 teaspoons water, 1/2 teaspoon solid vegetable shortening and 1 drop vanilla extract until blended. Stir in a tiny drop of yellow food color if desired, (Dip a wooden pick into food color, then dip into glaze.)