Preheat oven to 350 degrees F. Grease a half sheet pan or a 14-inch pizza pan.

Spread 2 rolls refrigerated sugar cookie dough into the prepared pan. Bake for approximately 16-20 minutes until the cookie crust is golden brown. Let cool completely.

In a small bowl, blend together the cream cheese and powdered sugar using a hand mixer. Add Cool Whip and vanilla extract and blend well.  Spread over the cooled crust.

Arrange your selection of fresh fruit on top of the cream cheese layer.  Use any type of fruit that you like, either fresh or canned. I used canned peaches and everything else was fresh.

For the Fruit Pizza Glaze: In a small saucepan over medium heat, combine fruit juice, sugar, and cornstarch. Whisk until mixture comes to a boil and thickens a bit, about 5 minutes. Stir in vanilla extract. Spoon over fruit pizza.

Tightly cover with plastic wrap then refrigerate overnight or until ready to serve.