1. Pat cookie dough in bottom of two greased 17x24x1-inch baking sheets. Bake at 350 F 10 to 12 minutes or until lightly browned. Cool completely.

2. Beat cream cheese and sour cream in electric mixer. Gradually add sugar then lemon juice; beat until completely mixed and fluffy. Spread half of mixture over entire surface of baked cookie dough.

3. Toss banana slices with lemon juice to retard browning. Arrange half of grapes, bananas and kiwifruit in rows on cream cheese layer of each pan. Cover entire surface with fruit and press gently. Refrigerate until chilled. Cut pan 4×6.