1/2 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
2 eggs, beaten
1 c. pineapple juice
Grated rind & juice of 1 orange
Grated rind & juice of 1 lemon
1 lg. block (8 oz.) cream cheese, softened

Combine all but the cream cheese in a saucepan. Cook over low heat, stirring constantly until mixture is smooth and thick. Remove from heat and cool. Beat cream cheese with electric mixer until fluffy; add cooked mixture, beating until well blended. Chill. Serve with fresh apple and pear slices that have been sliced and dipped in lemon juice to prevent them from darkening. Yields about 3 cups of dip.