Pillsbury sugar cookie dough (ready to bake cookies)
1 (8 oz.) pkg. cream cheese (I use fat-free)
8 packets Splenda sugar substitute (or 1/3 cup)
1/2 tsp. vanilla extract
fruit of your choice sliced into small pieces (I use strawberries, pineapple, peaches, kiwi, and blueberries)

Place ready to bake cookies on baking pan, flatten to a silver dollar size, and place so each cookie is touching, after baking, it will look like one big slab of cookie.

In a medium bowl, combine cream cheese, Splenda and vanilla.

Note: Instead of Splenda packets, you can also use 1/3 cup granulated Splenda, but texture is not as smooth.

After cookie has cooled, spread cream cheese mixture on top.

Place fruit in desired pattern on top of cream cheese topping. (I like to use the blueberries to spell out "Happy Birthday" or whatever occasion).

Submitted by: Rachel Wall