1 (20 oz.) pkg. slice and bake sugar cookie dough (frozen)
1 (8 oz.) pkg. cream cheese
1/3 c. sugar
3 tbsp. brandy
1/2 tsp. vanilla
4 c. thinly sliced fruit (strawberries, kiwis, 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 on pan, covering pan completely. Press dough together to seal. Bake until puffed and golden, about 10 minutes. Cool completely (can be done 8 hours ahead). Combine cream cheese, sugar, 1 tablespoon brandy, and vanilla. Spread over cookie dough. Arrange fruit in circular pattern, starting at outside edge. Melt apricot preserves with 2 tablespoons brandy over low heat. Strain. Brush over fruit; chill 1 hour.