Preheat oven to 350 F. Spray your pan or baking sheet with non-stick cooking spray.
Spread cookie dough evenly across the sheet.
Bake for 15-20 minutes, until lightly browned.
Allow the dough to cool COMPLETELY. (Mine took a couple of hours to cool.) After baked dough has cooled, it’s time to make the frosting.
Beat the cream cheese together with the powdered sugar until smooth. Stir in the whipped topping.
Spread frosting mixture evenly over the crust.
OPTIONAL: Glaze to keep the bananas from browning. (Great option if you are making this recipe a few hours before serving.) You can make the glaze while the crust is still cooling. I let the glaze cool completely before I brushed it over the fruit so that the bananas did not turn brown from the heat.
In a saucepan, bring the sugar, orange juice, water, lemon juice, cornstarch and salt to a boil, stirring constantly for 2 minutes or until thickened.
While the glaze is cooling, cut up fruit and place it in an American flag pattern on the crust.
When glaze has cooled completely, brush over fruit.
Store in the refrigerator until it’s time to serve. This dessert tastes best if you make it the same day you are planning to serve it.
SERVING TIP: We actually sliced the cookie crust into squares BEFORE we frosted it. Then we covered it with the frosting, fruit and glaze. This made serving pre-cut slices to party guests a snap!