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. |