DIRECTIONS

1. Pat cookie dough in bottom of two greased 17x24x1-inch baking sheets. Bake at 350 F 10 to 12 minutes or until lightly browned. Cool completely.

2. Beat cream cheese and sour cream in electric mixer. Gradually add sugar then lemon juice; beat until completely mixed and fluffy. Spread half of mixture over entire surface of baked cookie dough.

3. Toss banana slices with lemon juice to retard browning. Arrange half of grapes, bananas and kiwifruit in rows on cream cheese layer of each pan. Cover entire surface with fruit and press gently. Refrigerate until chilled. Cut pan 4×6.

Ingredients

4 pounds 8 ounces sugar cookie dough, prepared
2 pounds nonfat cream cheese, softened
2 cups lowfat sour cream
12 ounces (1-1/2 cups) granulated sugar
3 pounds (1-1/2 qt.) bananas, peeled and sliced
1/2 cup lemon juice
4 pounds 8 ounces (3 quarts) California seedless grapes
3 pounds (1-1/2 quarts) kiwifruit, pared and sliced

DIRECTIONS

1. Pat cookie dough in bottom of two greased 17x24x1-inch baking sheets. Bake at 350 F 10 to 12 minutes or until lightly browned. Cool completely.

2. Beat cream cheese and sour cream in electric mixer. Gradually add sugar then lemon juice; beat until completely mixed and fluffy. Spread half of mixture over entire surface of baked cookie dough.

3. Toss banana slices with lemon juice to retard browning. Arrange half of grapes, bananas and kiwifruit in rows on cream cheese layer of each pan. Cover entire surface with fruit and press gently. Refrigerate until chilled. Cut pan 4×6.

Servings

serves 96

Nutritional Information

Nutrition information per serving: Calories 163, Carbohydrates 26 g, Protein 3.4 g, Sodium 155 mg, Fat 5.6 g, Cholesterol 8 mg, Calories from Fat 30%, Fiber 1.2 g.