CRUST:

1 1/2 sticks Imperial butter, softened
1/2 c. powdered sugar
1 1/2 c. flour

FILLING:

1 pkg. (8 oz.) cream cheese, room temperature
1/2 c. sugar
1 tsp. vanilla

FRUIT:

Fresh whole strawberries
Pineapple tidbits or chunks (use part of 1 (20 oz.) can; drain and reserve juice)
Kiwi fruit, peeled and sliced
Bananas, sliced
Fresh whole blueberries

GLAZE:

1 1/2 tbsp. cornstarch
1/2 c. sugar
1 c. pineapple juice (add water to make 1 cup if necessary)
1 tsp. lemon juice

To make crust, use a pastry blender to mix together the butter, powdered sugar and flour. Pat mixture into pizza pan which has been sprayed with non stick vegetables spray. Bake 10 to 15 minutes at 300 degrees or until light brown. Cool completely, then cover with filling.

For filling, combine crream cheese, sugar and vanilla and spread over cooled crust. Arrange fruit on top beginning at outer rim with strawberries, then a circle of pineapple, then kiwi, then bananas. Fill center with blueberries or a single strawberry.

To make glaze, combine cornstarch and sugar in small saucepan. Add pineapple juice and cook over medium heat until thickened. Cool, then drizzle over and around fruit with a teaspoon. Chill until set. Cut into wedges to serve.