1 (8) ouncepackage cream cheeseI use Tofutti soy cream cheese
⅓cupsugar
1teaspoonvanilla extract
Topping:
2cupsstrawberriessliced
2cupsfresh or canned pineapplecut into thin
4kiwi fruitsliced
Glaze:
¼cupgranulated sugar
1tablespooncornstarch
½cupwhite grape juice
1teaspoonlemon juice
Instructions
Prepare sugar cookie dough. Grease a cookie sheet. Press prepared cookie dough onto cookie sheet. Be sure to get an even layer over the entire pan (crust will be thin). Bake at 350 degrees for 10-15 minutes. Take out when firm but not browning on the edges. Cool completely.
For filling: With a mixer, cream together the cream cheese, sugar and vanilla. Spread evenly over sugar cookie crust.
Arrange fruit on top of the cream cheese filling. Use a generous amount of fruit making sure to cover all of the cream cheese layer. Be creative and make any pattern you like - have fun!
For glaze: In a small saucepan, combine sugar and cornstarch. Add the white grape juice and lemon juice and stir until mixture is smooth. Cook on medium high heat and bring to a boil. Stir constantly until thickened. Remove from heat and allow to cool slightly. Drizzle glaze over the fruit. Refrigerate until cooled completely.