1 pk. cream cheese, soften (8 oz)

1/4 c. confectioner sugar

1 carton frozen whipped topping, thawed (8 oz)

2 or 3 kiwi fruit, peeled and thinly sliced

1 or 2 firm bananas, sliced

1 can mandarin oranges, drained (11 oz)

1/2 c. seedless red grapes, halved

1/4 c. sugar

1/4 c. orange juice

2 T. water

1 T. lemon juice

1 or 1 1/2 t. cornstarch

pinch of salt

Pat the cookie dough into an ungreased 14″ pizza pan or cookie sheet. Bake at 375 degrees for 10 – 12 minutes or until browned. Cool. In a large bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust. Arrange fruit on top. In a sauce pan, combine sugar, orange juice, water, lemon juice, cornstarch and salt. Bring to a boil, stirring constantly for 2 minutes or until thickened. Cool. Brush over fruit. Chill. Store in refrigerator. Makes 16-20 servings.

This makes a beautiful looking, as well as, a delicious dessert, especially in the spring and summer. I also use pineapple slices. I cut them in half and circle the outside of the crust with them. Cherry halves, blueberries and strawberry halves work great too. The sky is the limit. I think of it as a work of art and the crust is my canvas. I use my pizza cutter and spatula to cut and serve it. It is always a huge hit whenever I make it.      1994