1 (30 oz.) can peaches
1 (12 oz.) pkg. frozen pineapple chunks, thawed
1 (8 oz.) pkg. cream cheese, divided
2 tbsp. butter
1 c. buttermilk baking mix
1/2 c. sugar, divided
1/4 tsp. grated lemon peel
2 tbsp. cornstarch
1/4 tsp. salt
1/4 c. lemon juice
1 pt. strawberries, halved
1 sm. bunch fresh seedless grapes, about 2/3 c.

Drain peaches, reserving syrup. Drain pineapple chunks reserving syrup. Set all aside.

CRUST: Cut 3 ounces cream cheese (reserve remaining 5 ounces for use in cream cheese spread). Add butter into baking mix until mixture resembles coarse crumbs. With hands, form into a ball. Pat out dough on a lightly greased 12 inch pizza pan, flute edge (crust will be very thin). Bake in 425 degree oven for about 8 minutes, or until crust is lightly browned. Cool.

CREAM CHEESE SPREAD: Stir remaining cream cheese, 2 tablespoons reserved peach syrup, 1/4 cup of sugar and lemon peel until smooth, spread on cooled crust.

GLAZE: In a small saucepan, combine remaining 1/4 cup sugar, cornstarch and salt. Add 1 cup reserved peach syrup, 1/2 cup reserved pineapple syrup and lemon juice. Cook over medium high heat, stirring constantly, until mixture thickened and begins to boil. Boil and stir 1 minute. Cool.

ASSEMBLE PIE: Arrange fruits in circles on cream cheese spread as follows. Place peaches around outer edge of pie, overlapping slightly. Next, make circle of halved strawberries, then circle of grapes, finally a circle of pineapple chunks. Arrange 3 peach halves in center of pie. Brush some glaze over fruits. Cut pie into wedges, serve with remaining glaze mixture.