1 (18 oz.) pkg. refrigerated sugar "slice and bake" cookies
1 (8 oz.) pkg. cream cheese (softened)
1 (4 1/2 oz.) pkg. frozen whipped topping, thawed
1 pt. fresh strawberries, halved
2-3 fresh bananas, sliced
1 (1 lb.) can sliced cling peaches, drained
1 (8 oz.) can pineapple chunks, drained

1. Cut cookie dough into 1/8 inch thick slices. Arrange cookie slices on lightly greased bake pan, beginning 1/4 inch from the groove of pan. Continue to arrange in circular pattern, slightly overlapping. Press lightly together to seal.

2. Place bake pan on base; cover. Bake 10-12 minutes. Crust is done when edges jut begin to brown, top of crust will not be browned.

3. Blend cream cheese with whipped topping. Spread evenly over cooled crust.

4. Arrange strawberry halves around edge of cookie crust. Place banana slices in a circle next to strawberries, overlapping slightly. Place peaches in a circle next to bananas. Mound pineapple chunks in center. Place several strawberry halves in center of pineapple.

5. Spoon orange sauce over fruits. Cut pie in wedges and serve with remaining sauce.

ORANGE SAUCE:

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