Crust

1 tube refrigerated sugar cookie dough

Topping

1 package (8 oz.) light cream cheese, softened
½ cup sugar
1 c. light cool whip
1 tsp. vanilla or almond extract

Fruit

Fresh strawberries, kiwi, blueberries, bananas, peaches, etc.
Canned pineapple and mandarin oranges, drained

Cut cookie dough into slices and place in a 9×13 inch pan or a 12-inch pizza pan and press together to form the crust. Bake at 350⁰ for 10 minutes; cool. While dough is cooling, combine topping ingredients and set aside. Wash and cut up fresh fruit and drain canned fruit. When dough is cooled, spread cream cheese topping on the crust and cut into the desired number of pieces. Arrange fruit in an attractive pattern on top of the cream cheese mixture.