Fruit Tray with Fruit Dip

2 whole pineapples
2 large clusters green seedless grapes and several clusters Champagne grapes
6 oranges, peeled and sliced into wheels
1 cantaloupe, cut into cubes or balled
1 honeydew melon, cut into cubes or balled
24 long stemmed strawberries
6 to 8 kiwi, peeled and sliced
2 cups blueberries
Red Leaf lettuce, to line silver tray
French Cream, (recipe follows)

French Cream:
1 (8-ounce) package cream cheese
1 cup powdered sugar
1 cup whipping cream
¼ cup granulated sugar
1 lemon, zested and juiced
Pineapple juice

Cut one of the pineapples in half. Scoop out the pineapple, leaving the shell to hold the dip. Cut pineapple into chunks. Peel and core the other pineapple. Cut into chunks. Set aside.

Line a large tray with red leaf lettuce. Place pineapple half in center. Spoon in French Cream. Arrange fruit around pineapple. Yield: 8 to 10 servings.

French Cream: Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad. Yield: 3 cups.