Preheat the oven to 350F. Line a cookie sheet with parchment.

Roll out the cookie dough to an 8 inch diameter approximately 1/4 inch thick.

Bake for 15 minutes and cool completely.

Mix the vanilla pudding with the crushed pineapple and juices. Mix until combined and thick. Refrigerate until ready to use.

Cut up your fruit and store in the fridge until ready to use.

Prior to serving, layer on the pineapple pudding and arrange the fruit. I have the papaya on the outside, then kiwi, pineapple, and mango in the middle.

Serve immediately to keep the crust crunchy.

Enjoy a delicious dessert!