|Refrigerated sugar cookie dough||20 Ounce (1 Package)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Cool whip||8 Ounce, thawed|
|Kiwi||3 , peeled and thinly sliced|
|Bananas||2 , sliced|
|Canned mandarin oranges||11 Ounce, drained (1 Can)|
|Grape halves||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
Pat cookie dough into an ungreased 15-inch pizza stone.
Bake at 375° for 10 to 12 minutes or until browned; cool.
Beat cream cheese and sugar until smooth.
Fold in whipped topping.
Spread over crust.
Arrange fruit on top.
In saucepan, combine the sugar, orange juice, lemon juice, cornstarch and salt; bring to a boil, stirring until thickened.
Cool; brush over fruit.
Store in refrigerator.