1 roll refrigerated sugar cookie dough
1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
1/2 tsp. vanilla
2 c. sliced fresh peaches
2 c. fresh raspberries
1/4 c. apricot preserves or orange marmalade
1 tbsp. water

Cut dough into 1/8 inch thick slices and arrange in bottom of ungreased 15 1/2 x 10 1/2 x 1 inch baking pan (or 14 inch pizza pan) overlapping edges slightly. Press to even dough. Bake at 375 degrees for 12 minutes. Cool.

In mixing bowl, combine cream cheese, sugar, and vanilla; beat until smooth. Spread cheese mixture onto cooled cookie crust. Arrange sliced peaches and raspberries on top. Combine preserves or marmalade and water; spoon evenly over fruits. Chill thoroughly. Cut into bars or diamonds. Makes 25 cookies.