3/4 cup butter, softened

1/2 cup confectioners' sugar

1-1/2 cups all-purpose flour

1 package (10 to 12 ounces) white baking chips, melted and cooled

1/4 cup heavy whipping cream

1 package (8 ounces) cream cheese, softened

1 can (20 ounces) pineapple chunks; drain reserving ½ cup juice

1 pint fresh strawberries, sliced

6 oz. raspberries

6 oz. blueberries

3 tablespoons sugar

2 teaspoons cornstarch

1/2 teaspoon lemon juice

In a small bowl, cream butter and Confectioners' sugar until light and fluffy. Gradually add flour and mix well. Press into an ungreased 11-inch fluted tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300° for 25-30 minutes or until lightly browned. Cool on a wire rack. For filling, in a small bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes.

Drain pineapple, reserving 1/2 cup juice. Arrange the pineapple, strawberries, oranges and kiwi over filling. For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Brush glaze over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers. Yield: 16 servings. NOTE: You can use any fruit you would like, blackberries, kiwi, mandarin oranges, etc.