1 (18 oz.) pkg. refrigerated sugar cookie dough
1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
assorted fruits (strawberries, blueberries, kiwi slices, seedless grapes, mandarin oranges, banana slices, etc.)
1/2 c. apricot or peach preserves or orange marmalade
2 Tbsp. water

Preheat oven to 375°. Cut cookie dough into 1/8-inch thick slices. Arrange cookie slices, slightly overlapping, into 14 x 10-inch rectangle on lightly greased foil-lined baking sheet. Press slices together lightly with fingers to form crust. Bake 10 to 12 minutes or until golden brown. Cool completely. Carefully remove foil.

In medium bowl, combine cream cheese and sugar; mix until blended. Spread onto cookie crust. Arrange fruit on cream cheese mixture.

In small bowl, combine preserves and water; brush over fruit. Refrigerate until chilled, 2 to 3 hours. Cut into squares. Yield: 10 to 12 servings.