1 (18 oz.) roll slice & bake sugar cookies
6 oz. whipped topping
8 oz. cream cheese, softened
1 pt. strawberries, halved vertically
3 kiwis, peeled & sliced 1/8" thick
1 (1 lb.) can sliced cling peaches, drained
8 oz. can crushed pineapple, drained

GLAZE:

1 tbsp. cornstarch
1/4-1/3 c. water
1/2 c. sugar
1/2 c. orange juice
Dash salt
1/8 tsp. grated orange rind

Slice cookies 1/8 inch thick and place on greased pizza pan, sides almost touching, so you will have 1 big cookie. Bake at 350 degrees for 13 minutes. Cool and loosen by sliding a thin spatula underneath. Beat cream cheese until fluffy. Add whipped topping, beat at low speed until blended. Spread over cookie. Arrange fruits around edge. Mound pineapple in center. Garnish with extra strawberries.

Make glaze by combining the cornstarch with water. Mix in 1/2 cup orange juice and salt. Stir and bring to a boil for 1 minute, remove from heat. Add orange rind. Cool and spoon over fruit.