3 oz. cream cheese
3 tbsp. mayonnaise
1/4 c. maraschino cherries, sliced
1/4 c. preserved kumquarts
1/4 c. diced pineapple
1 tbsp. chopped candied ginger
1 c. heavy whipped cream
1/2 c. toasted almonds
Lettuce

Then make pineapple cream dressing:

3 egg yolks
1/2 c. sugar
5 tbsp. lemon juice
1/2 c. pineapple juice
Dash of salt
1/2 c. heavy cream, whipped

For orange cream dressing, use orange juice instead of pineapple juice.

Dressing: Beat yolks and sugar together. Add fruit juice and salt; cook on top of stove in a double boiler until thick mixture; cool. Fold in whipped cream. Pour over the salad when served.

Beat cheese and mayonnaise together until smooth. Combine fruit and fold in whipped cream. Pour in freezing tray of refrigerator. Sprinkle almonds and freeze for 2 1/2 to 3 hours. Cut into squares. Serve on lettuce and pineapple rings.

Can also use 1/4 cup diced oranges instead of chopped dates and 1/4 cup banana instead of kumquarts - omit ginger.