1 (17 oz.) roll refrigerator sugar cookie dough
2 (8 oz.) cartons soft cream cheese with pineapple, softened
6 c. cut or sliced fruits of your choice
2/3 c. white grape juice
2 tsp. cornstarch

Pat slightly softened cookie dough into two 12 inch greased pizza pans to form crust. Press dough around rim of pans to form standing edge. Prick with fork and bake in preheated 350 degree oven, 10-12 minutes until golden brown. Remove from oven and cool.

Remove cream cheese from refrigerator 20 minutes before using. Spread one carton of cream cheese over each crust. Arrange fruit over cheese in an attractive pattern.

In small saucepan, combine juice and cornstarch. Bring to a boil and reduce heat. Simmer until thick and clear, stirring constantly. Cool until warm. Spoon over fruit. Refrigerate until glaze is set. Cut into wedges. Serves 20.

Well-drained canned or frozen fruit can be used to replace part of fresh fruit.

Cindy's hints:

Sprinkle crust with sugar.

Double glaze!!!!

I use my own favorite sugar cookie recipe and I also use plain cream cheese and add my own crushed pineapple and/or powdered sugar. We especially like strawberries, kiwi and blueberries.