1 pkg. refrigerated Pillsbury sugar cookie dough
8 oz. cream cheese
8 oz. Cool Whip
Fresh fruit (e.g. strawberries, grapes, blueberries, kiwi, pineapple, banana, oranges)

GLAZE:

1/2 c. sugar
1 tsp. cornstarch
1 dash salt
2 tbsp. lemon juice
1/4 c. water
1/2 c. fruit juice

Freeze sugar cookie dough. Slice into thin slices and press into pizza pan. Leave an inch around the pan, as it will spread. Bake according to package directions until light brown. Let sit overnight.

FROSTING: Get cream cheese to room temperature. Beat until smooth. Fold in Cool Whip. Spread over cookie crust. Arrange fresh fruit on frosted crust. Spoon glaze over and refrigerate until ready to serve.