1 (8 oz.) Philadelphia cream cheese, softened
1 pt. fresh strawberries, halved
1 can sliced peaches, drained
1 (18 oz.) Pillsbury slice and bake sugar cookies
4 1/2 oz. Cool Whip
2 bananas
1 (8 oz.) can pineapple chunks, drained

GLAZE:

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

Slice cookies into 1/8 inch slices. Arrange on greased pizza pan, overlapping slightly. (Press cookies together slightly.) Bake 10-12 minutes at 325 degrees, until the edges are slightly brown. Allow to cool completely. To make glaze, combine sugar, cornstarch and salt in medium pan. Add water, orange juice and lemon juice slowly, stirring over medium heat. Continue stirring constantly until it boils and thickens. Boil and stir one more minutes. Remove and cool completely.

Thoroughly combine cream cheese and Cool Whip. Spread evenly over cookie crust. Arrange fruit: strawberries around the outside edge, followed by a circle of sliced bananas, then sliced peaches, center circle of pineapple. Drizzle glaze over fruit. Cool until ready to serve.