Crust and topping
1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
Assorted seasonal fruits (for a winter party, I use sliced kiwi, mandarin oranges, red grapes, and blueberries. In summer, I like strawberries, peaches and other seasonal berries).
1/2 cup white sugar
1 pinch salt
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup water
Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.
In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. Arrange fruit in a circle around outside edge of crust, working toward the center. If you use bananas, dip them in lemon juice so they don't darken.
In a saucepan over medium heat, combine sugar, salt, corn starch, orange juice, lemon juice and water. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and allow to cool (but not for too long or it will be too thick). Spoon over fruit. Chill for two hours, then cut into wedges and serve.