FYI: I used low-fat cream cheese and light Cool Whip to make it a little lower in fat. I used a regular size muffin tin. DO NOT press the dough down into the tin. When the dough cooks it will form to the shape that you want. I tried pressing them down the first time and they were too thin and got ruined.
Here is the recipe:
1 small package Pillsbury sugar cookie dough
1 8 oz package cream cheese, softened
1 large container cool whip
4 cups of any kind of fruit
Cook sugar cookie dough either as 1 large pizza, small cups or small cookies at 350- cooking time will depend on what type of cookie you are making (generally 6-7 minutes for small cookies, longer for one large cookie), do not over cook. Whip softened cream cheese, then add in cool whip until nice and smooth. Place in Ziploc bag, cut off tip, pipe frosting onto cookies. Decorate with fruit.