Beat cream cheese and sugar together in a bowl until creamy; refrigerate mixture until firm, about 15 minutes. Spread cream cheese mixture onto each sugar cookie. Cover cream cheese layer with strawberries, leaving a small edge of cream cheese to keep strawberry juice contained. Decorate each cookie with blackberries, blueberries and raspberries.
Warm chocolate shell topping in a microwave-safe bowl, 30 seconds to 1 minute. Pour chocolate into a plastic freezer bag. Snip one corner off the bag with scissors; pipe chocolate onto cookies. Refrigerate cookies until ready to serve.
I use store bought bakery sugar cookies (you don't have to wait for them to cook or cool!). I recommend using the chocolate shell because it hardens, while other chocolate runs making the cookie a brown unappetizing mess. I usually serve on a round serving tray and I prepare a chocolate-covered strawberry as the centerpiece and sprinkle left over fruit around the rest of the tray. I use an OXO® Good Grips chopper to make the strawberry relish.
Per Serving: 257 calories;13.9 g fat;
32.8 g carbohydrates;
2.5 g protein;
21 mg cholesterol;
98 mg sodium.