Here's a simple, refreshing dessert that you can modify however you'd like.
Sugar Cookie dough
Assorted fruit of your choice (I used white peaches, raspberries, kiwi, and blueberries)
Large tub of Cool Whip
8 oz cream cheese, softened
1. Roll sugar cookie dough into 1" balls. Place balls in greased mini muffin pans and bake according to package directions. They will (most likely) finish under time since they're small, but cook them until lightly browned. Cool, then remove the little cups.
2. Blend Cool Whip and Cream Cheese with a hand mixer. Place a dollop in each cookie cup.
3. Slice, dice, or chop fruit of choice, as necessary. Top each cookie cup with at least 3 fruit slices, if possible.
4. Serve as close to assembly as possible.