¾ cup butter, softened
½ cup confectioners' sugar
1 ½ cups all-purpose flour

FILLING
1 package (10 ounces) vanilla baking chips, melted
¼ cup whipping cream
1 package (8 ounces) cream cheese, softened
1 can (20 ounces) pineapple chunks, undrained
1 pint fresh strawberries, sliced
1 can (11 ounces) mandarin oranges, drained
2 kiwifruit, peeled and sliced

GLAZE
3 tablespoons sugar
2 teaspoons cornstarch
½ teaspoon lemon juice

In a mixing bowl, cream butter and sugar. Gradually add flour; mix well. Press into an ungreased 11-inch tart pan or 12-inch pizza pan with sides. Bake at 300° for 25-30 minutes or until lightly browned. Cool. In a mixing bowl, beat chips and cream. Add cream cheese and beat until smooth. Spread over crust. Chill for 30 minutes. Drain pineapple, reserving ½ cup juice; set juice aside. Arrange strawberries, pineapple, oranges and kiwi over filling. In a saucepan, combine sugar, cornstarch, lemon juice and reserved pineapple juice; bring to a boil over medium heat. Boil for 2 minutes or until thickened, stirring constantly. Cool; brush over fruit. Chill 1 hour before serving. Store in the refrigerator. Yield: 12-16 servings