1 roll refrigerated sugar cookie dough
1 (8 oz.) pkg. cream cheese
6 tbsp. sugar
1 (16 oz.) can apricot halves, drained, reserving 2/3 c. syrup
2 tbsp. cornstarch
1/4 tsp. pumpkin pie spice
1/2 c. red currant jelly
1 pt. fresh strawberries, halved
1/2 c. fresh raspberries or blueberries
1 can pineapple slices

Microwave unwrapped roll of cookie dough at low for 3-5 minutes, turning over once. Pat in 12 inch pizza pan. Bake in conventional oven at 375 degrees for 10 minutes. Cool.

Remove cream cheese from wrapper. In a small bowl, microwave cream cheese uncovered, at low for 4 minutes. Stir in 4 tablespoons sugar and spread on crust. In a 4 cup glass measure, combine cornstarch, remaining sugar and spice. Stir in reserved apricot syrup; add jelly. Microwave, uncovered at high for 3-4 minutes until boiling, stirring every minute.

Arrange fruits atop cheese. Spoon on syrup; chill. Cut in wedges.

Note: Arrange strawberries around outer edge, then apricots, then raspberries or blueberries and pineapple in center.