Ingredients
1/2 cup sugar1 tablespoon cornstarch1/2 cup unsweetened pineapple juice1/4 cup water2 tablespoons lemon juice4 ounces cream cheese, softened1/4 cup confectioners’ sugar1-3/4 cups whipped topping12 sugar cookies (3 inches)1 cup fresh blueberries1 cup chopped peeled kiwifruit1/2 cup chopped fresh strawberries
Preparation
For glaze, in a small saucepan, combine the sugar, cornstarch, pineapple juice, water and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until cooled but not set.
In a small bowl, beat cream cheese and confectioners’ sugar until smooth; fold in whipped topping. Spread over tops of cookies. Arrange fruit on top; drizzle with glaze. Refrigerate for 1 hour or until chilled.
