1 (20 oz.) pkg. slice and bake sugar cookie dough, frozen
1 (8 oz.) light cream cheese, room temperature
1/3 c. sugar
3 tbsp. brandy
1/2 tsp. vanilla
4 c. thinly sliced fruit (kiwi, strawberries, bananas)
1/2 c. apricot preserves

Preheat oven to 375 degrees. Cover 14-inch pizza pan with aluminum foil. Cut cookie dough into 1/8 to 1/4 inch thick rounds. Arrange in slightly overlapping pattern in prepared pan. Cover entire pan. Press dough together to seal. Bake about 10 minutes (looks golden). Can make this ahead.

Combine cream cheese, sugar, 1 tablespoon brandy and vanilla in bowl. Spread evenly over crust. Arrange fruit slices in circular pattern over filling. Melt apricot preserves with remaining 2 tablespoons brandy in small saucepan over low heat. Strain. Brush over fruit. Cover and chill 1 hour.