1 c. flour
1/2 c. butter
1/4 c. powdered sugar
8 oz. pkg. cream cheese
1/3 c. + 1/2 c. sugar
1 tsp. vanilla
1 c. pineapple juice
1 tsp. lemon juice
2 tbsp. cornstarch
1 (20 oz.) can pineapple rings
2-4 kinds of seasonal fruit

For the crust mix the flour, butter and powdered sugar. Press the crust into a pizza pan or a 9"x13" jelly roll pan. Bake at 325 degrees for 15 minutes, then cool.

For the filling, mix cream cheese, 1/3 cup sugar and vanilla. Spread the filling on the cooled crust.

For the glaze, mix the pineapple juice, 1/2 cup sugar, lemon juice and cornstarch in a saucepan. Cook until the mixture is thick (low to medium setting on stove). Cool. Drain the pineapple rings. Wash and slice the other fruit. Arrange it over the filling. Pour cooled glaze over the fruit. (When using bananas or peaches, make sure the glaze completely covers the slices because it prevents the fruit from discoloring.) Keep refrigerated. Serve with whipped cream, optional.