Pat cookie dough onto bottom of a greased 15x10x1 inch baking pan. Bake at 350° for 10-12 minutes or until golden brown. Cool completely on wire rack. (Can bake the day before). In a large mixing bowl, beat cream cheese, powdered sugar and vanilla until smooth. Fold in whipped topping. (Can half the cream cheese mixture if desired). Spread over crust. Arrange fruit on top. In a 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.