Preheat the oven to sugar cookie package directions.

Generously spray tart pan with nonstick spray (we used a 12-inch pan) and place atop a large sheet pan; set aside.

Unwrap the cookie dough and press it evenly, including up the sides 3/4 up the pan.

Bake for approximately 20-minutes or until lightly brown at the edges and center.

Remove and cool completely.

Make sure the cream cheese is softened then cream in the marshmallow fluff and vanilla Greek yogurt.

Cover and chill in the fridge until the crust is completely cool.

Fill the crust with the filling mixture.

Arrange fruit to your liking on top of your pie.

Mix jam and water together; microwave for 10-15 seconds then stir well.

Brush the mixture over the top of the fruit.

Serve immediately or cover and cool in the fridge.