Beat cream cheese to soften; add pie crust mix and sugar.
Chill 1 hour.
Roll out to 1/4-inch thickness on a floured surface.
Cut in 3-inch rounds.
Place on ungreased cookie sheet, indent center with spoon and fill with about 1 tablespoon fruit filling.
Bake at 350° F for 12 minutes or until edges are slightly brown.
When cool, sprinkle with confectioners' sugar.