CRUST:

2 pkg. crescent rolls

Press into jelly roll pan. Bake at 375 degrees 12-15 minutes; cool.

MIDDLE:

16 oz. cream cheese
10 oz. vanilla yogurt OR
10 oz. Cool Whip
1 c. powdered sugar

Mix together and spread over cooled crust.

TOP:

Cover with assortment of fruit (be generous).

GLAZE:

1 c. orange juice
1 c. pineapple
2 tbsp. cornstarch OR
1/2 to 1 c. apricot preserves
Water

Cook over medium heat until mixture thickens. While hot, spoon over top.

Chill 2 hours before serving.