INGREDIENTS:
1	container (18-ounce) refrigerated sugar cookie dough, Pillsbury®
1	container (8-ounce) cream cheese, Philadelphia®
2	tablespoons granulated sugar
1	teaspoon pure vanilla extract, McCormick®
1/4	cup seedless red raspberry jam
2	kiwi fruit, peeled, sliced
3	canned peaches, drained, patted dry, thinly sliced, Del Monte®
1/4	cup fresh raspberries or blueberries
2	tablespoons sweetened flaked coconut, toasted, Baker’s®

Prep time: 10 minutes
Baking time: 20 minutes
Cooling time: 45 minutes

PREPARATION:

• Preheat oven to 375 degrees.
• Roll cookie dough into ball, then press into shallow round pizza pan or 9-inch-diameter cake pan.
• Bake for 20 minutes, or until golden brown.
• Cool crust completely in pan on cooling rack.
• Combine cream cheese, sugar, and vanilla in large bowl.
• Beat for 3 minutes, or until light and fluffy.
• Spread cream cheese mixture over crust.
• Spread jam over cream cheese.
• Decorate with kiwi slices, peaches, raspberries, and toasted coconut.