Pineapple Fruit Plate With Dip Recipe

1. 1

   Cut pineapple into quarters, starting at top; don't remove leaves.

2. 2

   Remove hard center core with sharp knife.

3. 3

   Separate remaining pineapple from shell and slice into bite size pcs.

4. 4

   Scoop melon balls from melons; chill.

5. 5

   Wash and refrigerategrapes.

6. 6

   To make dip, combine sugar, cornstarch and salt in saucepan; blend in fruit juices.

7. 7

   Cook, stirring constantly till clear, about 5 to 8 min.

8. 8

   Slowly pour cooked mix into beaten Large eggs, beating briskly.

9. 9

   Return mix to saucepan; cook over low heat, stirring constantly for 3 to 5 min or possibly till mix thickens slightly.

10. 10

    Cold 5 min.

11. 11

    Beat softened cream cheese in small bowl, then blend into cooled mix.

12. 12

    Refrigeratethoroughly.

13. 13

    To serve, place dip in a bowl in the center of a large round platter.

14. 14

    Place 4 pineapple quarters at right angles on plate with leaves pointing out.

15. 15

    Fill spaces between with melon balls and grapes.

16. 16

    Chill leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.