Preheat oven to 350°. Combine first 3 ingredients; stir until well blended. Spread batter in greased 9 x 13 pan. Bake 18-20 minutes; cool completely.
Combine sugar and cornstarch in small saucepan; Stir in water until smooth. Bring to boil over medium heat; cook until thickened about 1 minute. Remove from heat; add ½ teaspoon lime juice. Cool completely.
Combine cream cheese, frosting and remaining 2 teaspoons lime juice; mix until smooth. Spread over cooled crust. Cover; refrigerate 45 minutes or longer. Cut into 24 pieces.
Slice each kiwi into 6 slices. Place one slice in the middle of each square; top each with a strawberry half. Brush each with glaze. Makes 24 squares.
VARIATION: replace whipped white frosting with ⅔ cup sugar in the topper.