Top an easy, chocolatey cookie crust with succulent fresh fruits. Can anyone resist?

1 pkg. (20 oz.) refrigerated chocolate chip cookie dough
1 c. semi-sweet chocolate chips
1/2 pineapple, peeled, cored & sliced
1 sm. banana, sliced
1/2 pt. strawberries, hulled & sliced
2 tbsp. toasted flaked coconut

Preheat oven to 350 degrees. Unwrap cookie dough. Drop by heaping tablespoonsful, 1/2 inch apart onto ungreased cookie sheet, forming a 10 inch round. Bake 18 to 20 minutes until browned and firm to the touch.

Sprinkle chocolate chips all over top of cookie. Return to oven 1 minute to melt chips. Remove cookie from oven. With metal or rubber spatula, spread melted chocolate over cookie. Cool on wire rack. Place on platter.

Arrange pineapple, banana and strawberries on top of chocolate. Sprinkle with coconut.

NOTE: Don't be limited by the fruits we've used in our recipe. There are a great variety of other season fruits, such as raspberries, blueberries, peaches and nectarines that would also taste great. Even canned fruits can be used, either in their own juice or heavy syrup. Drain, dry on layers of paper towels and arrange on cookie crust.

Makes 12 servings. Per serving: 294 calories; 3 grams protein; 14 grams fat; 11 mg. cholesterol; 42 grams carbohydrates; 162 mg. sodium.

Preparation time: 15 minutes; cooking time: 21 minutes; cool: 10 minutes; ready to serve in about 45 minutes.