1 c. butter
1 1/2 c. sifted powdered sugar
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. almond flavoring

TOPPING:

8 oz. cream cheese, softened
1/3 c. sugar
1/2 tsp. vanilla
Canned or fresh fruit (see directions)

GLAZE:

1/2 c. granulated sugar
1/8 tsp. salt
1 tbsp. cornstarch
1/4 c. plus 2 tbsp. water
1/2 c. orange or pineapple juice
2 tbsp. lemon juice
1/2 tsp. orange peel
1/2 tsp. orange peel

Choose a combination of fruit from pineapple, bananas sliced diagonally, green grapes sliced lengthwise, sliced strawberries, blueberries, raspberries, mandarin orange sections, sliced peaches, or any type of melon cut in small pieces. The cookie and glaze can be made ahead of time.

To make the cookie base, cream butter and sugar, and mix in egg and flavorings. Stir in dry ingredients. Refrigerate dough at least 2 hours.

Pat dough into an ungreased 14-inch pizza pan Form a lip along the edge of the pan, and flute as you would a pie crust. Bake at 350 degrees for 15 to 20 minutes or until golden brown. Let cool in pan.

To make the topping, blend cream cheese, sugar and vanilla. Spread on the dough, leaving the dough in the pan. Place fruit decorations on top of this mixture, alternating colors and kinds of fruit.

To make the glaze, stir together sugar, salt and cornstarch in a saucepan. Gradually add orange juice, lemon juice and water. Place on medium heat and bring the mixture to a boil. Boil 1 minute or until mixture thickens. Remove from heat and stir in orange and lemon peel.

Let glaze cool. Drizzle over fruit. Be sure to spread over any bananas and peaches so they won't go brown.

Chill pie at least 4 hours. Set out before serving.