1 pkg. sugar cookie dough, softened
1 (10 oz.) pkg. vanilla chips, melted and cooled
1/4 c. whipping cream
1 (8 oz.) pkg. cream cheese, softened
2 fresh kiwi, peeled and sliced
1 pt. fresh strawberries, washed and sliced
1 pt. fresh blueberries
1 c. fresh raspberries
1/2 c. pineapple juice
1/4 c. sugar
1 tbsp. cornstarch
1/2 tsp. lemon juice

Spread dough on cookie sheet and bake as directed. Cool. In a mixing bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over cookie. Chill 30 minutes.

Arrange fruit over filling. In a saucepan, combine pineapple juice, sugar, cornstarch and lemon juice; bring to a boil over medium heat. Boil 2 minutes or until thickened, stirring constantly. Cool. Brush over fruit. Chill 1 hour before serving. Store in refrigerator.

Yields 12 to 16 servings.