This is a classic, quick and easy summertime dessert. It comes together in a jiffy and is super yummy.
For the Crust:
1 (18 ounce) package refrigerated sugar cookie dough
For the “Sauce”:
1 (8 ounce) package cream cheese, softened
1 (7 ounce) container marshmallow Fluff
Your favorite fruit to top it: I like using strawberries, blueberries, raspberries and kiwis.
For the Glaze:
1/4 C white sugar
1 pinch salt
1/2 T cornstarch
1/4 C orange juice
1 T lemon juice
1/4 C water
1/4 t orange zest
Preheat oven to 350°F. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.
In a large bowl, soften cream cheese, beat until fluffy, and then fold in marshmallow Fluff. Spread over cooled crust.
Arrange your fruit in a decorative pattern. Put the pan in the refrigerator while you make the sauce.
In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add orange zest. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.