1 (17 oz.) roll Refrigerated Sugar Slice and Bake Cookies
1 (8 oz.) container soft Philadelphia cream cheese
1/3 c. sugar
1 tsp. vanilla
Bananas (dip in drained juices), sliced
Mandarin orange sections
Kiwi fruit
Strawberries, sliced
Pineapple tidbits
Blueberries
Any other fruit you would like

Drain all fruit, then layer on paper towels to absorb any moisture.

1 1/2 cup Kraft Apricot Preserves
2 tbsp. water

Preheat oven to 375 degrees. Lightly grease a 12 inch pizza pan (Pam). Cover the pan with aluminum foil, spray with Pam again. Take cookie dough (room temperature) from the roll and make into a ball, then press onto the foil to make a pizza shell. Bake about 15 minutes or until lightly brown, cool on rack. When cool, remove the aluminum foil from the pan, strip from the "pizza" and put shell back on the pan.

Combine cream cheese (room temperature), sugar and vanilla, mixing well until well blended. Spread over crust. Arrange fruit on the cream cheese mixture.

Combine preserves and water to make a glaze. Spoon the glaze over the fruit; be sure to cover the bananas especially well. Chill.