1 tube (20 oz.) refrigerated slice and bake cookie dough
1 can (20 oz.) pineapple chunks in own juice
Assorted sliced fresh fruit such as a banana, a peach, and strawberries
4 oz. fruit flavored cream cheese (soft)
1 1/2 tsp. cornstarch

Preheat oven to 350 degrees. Coat a 12 inch pizza pan with a nonstick spray. Cut cookie dough into 1/2 inch thick slices. Arrange on pizza pan in a single layer. With damp fingers, pat together to form a crust with a slight edge. Bake for 14 to 16 minutes or until golden brown and center feels set when touched. Do not remove cookie from pizza pan. Place in freezer for 5 to 10 minutes or until cool.

Meanwhile, drain and reserve juice from pineapple. Prepare fresh fruit. If using fruit that turns dark, such as banana, place slices in pineapple juice.

Spread cream cheese on cooled cookie crust. Arrange drained fruit on top in a decorative pattern.

Place 1 cup of reserved pineapple juice and cornstarch in a small saucepan. Stir until smooth. Stirring over medium high heat, bring to a boil and boil for 1 minute. Drizzle over fruit. Cut into wedges and serve. Serves 6 to 8.