For glaze, in a small saucepan, combine the sugar, cornstarch,
pineapple juice, water and lemon juice until smooth. Bring to a
boil; cook and stir for 2 minutes or until thickened. Transfer to a
small bowl; refrigerate until cooled but not set.
In a small bowl, beat cream cheese and confectioners' sugar until
smooth; fold in whipped topping. Spread over tops of cookies.
Arrange fruit on top; drizzle with glaze. Refrigerate for 1 hour or