1 can refrigerator Pillsbury sugar cookie dough
8 oz. cream cheese
4 oz. sour cream
1/2 tsp. almond extract
sugar to taste
1 jar apricot preserves
fresh fruit: kiwi, strawberries, blueberries, peaches, grapes, bananas, etc.

SOFTEN COOKIE DOUGH AND SPREAD IN PIZZA PAN.

Bake according to directions until golden brown. Cool.

Soften cream cheese and beat until smooth and creamy with sour cream, almond extract and sugar. Spread cream cheese mixture over baked cooled dough.

Slice fresh fruit and arrange in concentric circles on cream cheese layer. Top with melted apricot preserves. Cut in pie shaped wedges with rolling pizza cutter.