1 (20 oz.) refrigerated sugar cookie dough
3 tbsp. sugar
1 tbsp. cornstarch
1 c. unsweetened pineapple juice
1 (8 oz.) container soft style cream cheese with pineapple
3 c. desired fruit (such as halved strawberries, sliced kiwi, halved grapes or pineapple tidbits)

Lightly grease a 12 inch pizza pan or 13 x 9 x 2 inch baking pan. Press cookie dough evenly into prepared pan. Bake in a 375 degree oven for 10 to 12 minutes or until lightly browned. Cool in pan on wire rack.

Combine sugar and cornstarch in a small saucepan. Stir in pineapple juice. Cook and stir until thick and bubbly. Cook and stir 2 minutes more to reduce. Transfer mixture to bowl, cover with plastic wrap to cool in refrigerator. Stir cream cheese to soften. Spread cream cheese over cooled crust. Arrange desired fruit over cream cheese. Carefully spoon the cooled pineapple glaze over fruit to cover. Chill for 2 to 4 hours. Makes 12 servings.