1 (20 oz.) slice and bake sugar cookie dough, frozen
1 (8 oz.) pkg. light cream cheese, at room temperature
1/3 c. sugar
3 tbsp. brandy
1/2 tsp. vanilla
4 c. thinly sliced fruit (such as kiwi, strawberries, grapes, bananas)
1/2 c. apricot preserves

Cover 14-inch pizza pan with aluminum foil. Cut cookie dough into 1/8 to 1/4 inch thick rounds. Arrange in slightly overlapping pattern in prepared pan, covering pan completely. Press dough together to seal. Bake at 375 degrees until puffed and golden, about 10 minutes. Cool thoroughly; can be prepared 8 hours ahead.

Combine cream cheese, sugar, 1 tablespoon brandy and vanilla in bowl. Spread evenly over crust. Arrange fruit slices in circular pattern over filling. Melt apricot preserves with remaining 2 tablespoons brandy in small saucepan, over low heat. Strain. Brush over fruit. Cover. Chill 1 hour.