1 pkg. refrigerator sugar cookies
1 (8 oz.) cream cheese
4 oz. Cool Whip
Fresh, canned or frozen fruit (use at least 4 or 5 varieties)

GLAZE:

1/2 c. sugar
1 tbsp. cornstarch
Dash of salt
1/2 c. orange juice
1/4 c. water
2 tbsp. lemon juice

Spread cookie dough in a greased 12 inch pizza pan. Bake until light brown. Cool.

Blend cream cheese and Cool Whip and spread on cookie. Arrange fruit in a pretty pattern on cheese mixture.

Put glaze ingredients in a saucepan and bring to a boil. Cook one minute, stirring constantly. Spoon glaze over whole pie. Refrigerate. Will keep for several days. Serves 10-12.