Ingredients
1 tube (16-1/2 ounces) refrigerated sugar cookie dough2 packages (8 ounces each) cream cheese, softened1 cup confectioners’ sugar1 teaspoon vanilla extract1 carton (8 ounces) frozen whipped topping, thawed1 cup fresh strawberries, halved1 cup seedless red grapes1 cup fresh blueberries2 kiwifruit, peeled and sliced1 can (11 ounces) mandarin oranges, drained1 cup sugar3 tablespoons cornstarch1 cup orange juice1/4 cup unsweetened pineapple juice
Preparation
Pat cookie dough onto the bottom of an ungreased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until deep golden brown. Cool completely on a wire rack.
In a large bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Fold in whipped topping. Spread over the crust. Arrange fruit on top.
In a small saucepan, combine the sugar, cornstarch, orange juice and pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool; drizzle over fruit. Refrigerate until chilled.
