for the crust

cream butter and sugar until fluffy

beat in egg and vanilla

stir in flour, baking powder & salt

pat into a 10 x 15 jelly roll pan.

bake at 350 for 15 minutes let cool completely.

for the spread

cream cheese

beat in powdered sugar and cool whip

spread on cooled crust

put sliced fruit on top

for the glaze

in saucepan combine cornstarch & sugar gradually stir in fruit and lemon juice

cook until thick and boiling

let cool somewhat before glazing