Pat cookie dough onto the bottom of an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-12 minutes or until deep golden brown. Cool completely on a wire rack.
In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Spread over the crust. Arrange fruit on top.
In a small saucepan, combine the sugar, cornstarch, orange juice and pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool; drizzle over fruit. Refrigerate until chilled. Yield: 20 servings.