15 oz. can pineapple chunks
3 bananas
15 oz. pkg. sugar cookie mix (I use Duncan Hines)
8 oz. container whipped topping (I use Cool Whip)
10 1/2 oz. can mandarin oranges, drained
2 c. sliced fresh strawberries
1/2 c. cherry pie filling
1 maraschino cherry

Drain juice from pineapple chunks into a small bowl. Slice bananas into juice; set aside. Preheat oven to 375 degrees.

Prepare cookie dough according to package directions. Lightly grease a 12-inch pizza pan. Press dough into pizza pan, about 1/8 inch thick. Bake 12-15 minutes or until edges begin to brown. Cool on a rack.

Spread whipped topping over cooled cookie dough crust. Drain juice from bananas. Arrange fruit in circles on topping, working from outside toward center. Arrange strawberries around outside of pan, then bananas, cherry pie filling, pineapple chunks and mandarin oranges. Place maraschino cherry in center. Refrigerate until serve. Yield: Serves 8.

NOTE: Create your own fresh fruit combinations.