1 pint fresh dark sweet cherries, pitted and halved
1 to 2 medium kiwifruit, peeled and sliced
1/3 cup fresh blueberries
In a small bowl, cream butter and confectioners' sugar. Gradually add flour until mixture forms a ball. Press into an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack.
In a small microwave-safe bowl, melt vanilla chips at 70% power. In a small bowl, beat cream cheese until smooth; beat in melted chips and cream. Spread over crust. Cover and refrigerate for 30 minutes or until set.
Drain pineapple, reserving 1/2 cup juice; set pineapple aside. In a small saucepan, combine the sugar, cornstarch, lemon juice and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly.
Arrange the cherries, kiwi, blueberries and pineapple over filling. Brush with pineapple juice mixture. Cover and refrigerate for at least 1 hour before serving.