1 (20 oz.) roll refrigerated sugar cookie dough
3 tbsp. sugar
1 tbsp. cornstarch
1 c. unsweetened pineapple juice
1 (8 oz.) container soft style cream cheese with pineapple
3 c. desired fruit such as halved strawberries, sliced bananas, sliced kiwi, pineapple tidbits or halved grapes

Lightly grease a 12 inch pizza pan or a 13x9x2 inch baking pan. Press cookie dough evenly into prepared pan. Bake in a 375 degree F. oven 10 to 12 minutes or until lightly browned. Cool in pan on wire rack.

Combine sugar and cornstarch in a small saucepan. Stir in pineapple juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer mixture to a bowl. Cover surface with plastic wrap; cool.

Stir cream cheese to soften. Spread cream cheese over cooled crust. Arrange desired fruit over cream cheese. Carefully spoon the cooled pineapple glaze over fruit to cover. Chill 2 to 4 hours.

Makes 12 servings.