CRUST:

1 c. flour
1/2 c. sugar
1 stick butter, softened
1/2 c. chopped nuts

Mix, spread in pan. Bake at 350 degrees until lightly brown.

GLAZE:

1 3/4 c. pineapple juice
1/4 c. lemon juice
1/2 c. sugar
2 tbsp. cornstarch

Mix together and bring to boil. Cool.

FILLING:

8 oz. cream cheese
1 c. powdered sugar

Cream together and fold in 1 cup Cool Whip. Spread on cooled crust.

TOPPING:

Arrange any kind of fruit - peaches, pineapple, bananas, kiwi, strawberries, mandarin oranges, grapes, or any combination of fruit on the cream cheese mixture. (Bananas may be dipped in lemon juice to keep them from turning dark.)

Spoon the glaze over the fruit, being careful to cover all pieces. Refrigerate. Use Cool Whip on top if desired.