Dressing:

1/3 c. sugar
4 tsp. cornstarch
1/4 tsp. salt
1 c. pineapple juice
2 tbsp. lemon juice
2 eggs, lightly beaten
1 (8 oz.) pkg. cream cheese, softened
1/4 c. orange juice

Salad:

2 c. fresh strawberries, sliced
2 c. pineapple tidbits
1 1/2 c. seedless grapes, halved
1 1/2 c. diced peaches
1 c. fresh blueberries or raspberries
1/4 c. sugar

In a small pan, combine the sugar, cornstarch and salt. Stir in pineapple, orange and lemon juice. Bring to boil. Cook for 2 minutes until thickened. Remove from heat. Stir small amount into eggs. Return all to pan. Cook until thickened. Remove from heat. Cool slightly. Beat cream cheese until smooth. Add mixture. Mix well. Cover and refrigerate overnight.

Combine the fruit. Sprinkle with sugar. Toss to coat. Cover and refrigerate. Serve with the dressing.