1 ripe fresh pineapple
1 med. size watermelon
2 lg. cantaloupes or 1 cantaloupe & 1 honeydew melon
Red seedless grapes

FRUIT DIP:

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

Cut pineapple into quarters, start at top; do not remove leaves. Remove hard center core. Separate remaining pineapple from shell and slice into bite size pieces. Scoop melon balls from melons; chill. Wash and chill grapes.

To Make Dip: Combine sugar, cornstarch and salt in saucepan; blend in fruit juices. Cook, stir constantly until clear, about 5 to 8 minutes. Slowly pour cooked mixture over beaten eggs, beating briskly. Return to saucepan; cook over low heat, stirring constantly 3 to 5 minutes or until slightly thick. Cool 5 minutes.

Beat softened cream cheese in small bowl then blend into cooled mixture. Chill thoroughly.

To serve, place crushed ice on a large glass cake plate with outer lip. Set a pretty glass bowl, about 1 1/2 cup size in center of plate. Tuck down into ice and fill with dip. Place 4 pineapple quarters at right angles on plate with leaves pointing out. Fill spaces between pineapple with melon balls and grapes. Refrigerate left overs.

Makes about 3 dozen servings.