1 pkg. Pillsbury's Best Sugar Cookies (in the dairy section)
1 (8 oz.) pkg. cream cheese, softened
1 lg. container Cool Whip
1 pt. fresh strawberries, halved (leave 1 whole)
2-3 bananas, sliced
1 (1 lb.) can sliced peaches, drained
1 (8 oz.) can pineapple chunks, drained

NOTE: You can substitute kiwi slices for half the strawberry slices.

Cut the cookie dough into 1/8 inch thick slices. Arrange the slices (slightly overlapping) on a lightly greased pizza pan. Bake at 350 degrees F. for 10 minutes, or until lightly browned. Cool.

Blend the cream cheese and the Cool Whip. Spread evenly over the cooled cookie crust.

Arrange the fruit on top of the cream cheese mixture as follows: In the center of the pie, place the whole strawberry, standing on its fat end. In a circular pattern around it, place the chunk pineapples. Next, place the drained peach slices, slightly overlapping to complete a circle. Place the banana slices in a ring, next to the ring of peaches (bananas overlapping also). The last circle is the sliced strawberries, placed cut side down with the pointed ends facing the center of the pie. (Or, you can alternate the strawberry slices with kiwi slices, as noted above.)

Spoon the orange sauce (see recipe below) over the pizza, and place in the refrigerator.

ORANGE SAUCE:

1/2 c. orange juice
Dash salt
1 tbsp. cornstarch
1/2 c. sugar
2 tbsp. lemon juice
1/4 c. water

Mix the sugar, salt and cornstarch in a small saucepan. Gradually add the orange juice, lemon juice and water. Cook over medium heat, stirring constantly until thickened and boiling. Boil and stir one minute longer. Remove from heat and cool completely before spooning over the fruit pizza.