1 lg. Philadelphia cream cheese (8 oz.)
1 sm. can Coco Lopez
1 lg. jar marshmallow cream (16 oz.)

Combine all ingredients in blender. Blend until incorporated. Refrigerate 4 to 5 hours or overnight before serving. Take 1 fresh pineapple, cut off top 1/3 of it. Cut out pineapple enough to make a bowl to serve dip.

FRUIT: Apples, strawberries, cantaloupe, grapes, pears and pineapple chunks. Open 1 large can of pineapple chunks, drain and use juice to coat apple and pear slices. (It stops them from turning brown). Use curly lettuce to line tray - also 5 or 6 kiwi fruit. 2 or 3 star fruit makes a pretty tray.