Wash and pat dry your fruit. Slice your strawberries.

Pre-heat oven to 325 degrees.

Press cookie dough onto greased, large baking sheet to form a rectangle.

Bake for 16 to 18 minutes or until lightly golden.

In a mixing bowl, use a hand held mixer to combine the cream cheese, sugar or SPLENDA® and extract until smooth.

Spread the mixture over the cookie crust.

Arrange blueberries in the upper left corner to form the stars on the flag.

Alternate the raspberries and strawberries to form the stripes. Allow “lines” of cream cheese to show between the fruit stripes.

Keep in refrigerator or picnic cooler until ready to serve.