Fruit Pizza

Crust:

1 can Pillsbury Sugar Cookie Dough, cold

Spread into lightly greased sheet cake pan with floured hands.  Bake at 350° for 15-18 minutes until browned on edges.  Cool completely.

Filling:

Blend ¾ cup sugar with 8 oz. room-temperature cream cheese using mixer.  Spread over cooled cookie dough crust.

Topping:

Drain 14 oz. can crushed pineapple and large can sliced peaches, reserving 3-4 tablespoons peach juice.  Place over cream cheese mixture.

Add sliced bananas, red grapes cut in half, sliced strawberries and sliced kiwi.

Glaze:

Mix 8 oz. apricot preserves with reserved peach juice.  Spoon this glaze over fruit to keep bananas from discoloring.