For the crust:

unroll crescent rolls in rectangular pieces, onto a cookie sheet lined with foil. Press pieces together to join the creases so it makes one piece. (I can fit 3 rectangles horizontally stacked in 2 columns, then I turn the last 2 rectangles and fit them on the end of the pan, vertically in one column.)

cook as directed on package.

let cool before topping with frosting and fruit.

For the frosting:

use mixer to whip the cream cheese until smooth. Add vanilla, whip some more. Add 1 cup of powdered sugar and whip again until creamy. Continue adding powdered sugar one cup at a time, whipping until creamy each time.

use rubber spatula to spread evenly on the crust.

slice bananas, put in a bowl and sprinkle with lemon juice to prevent browning.

wash and slice strawberries, sprinkle with a taste of sugar if desired.

wash blue berries.

Line fruit on top of frosting to your preference. (I do mine in rows)

You can also use fresh raspberries, black berries, or any fruit your heart/tongue desires!