2 pkgs. cream cheese (3 oz. each), at room temp.
1/4 c. mayonnaise or salad dressing
1 jar pineapple, peach or apricot preserves (12 oz. jar)
2 tbsp. lemon juice
1/2 tsp. curry powder
1 c. whipped cream or whipped topping

Beat cream cheese and salad dressing until smooth. Add preserves, lemon juice and curry powder; blend, chill. Fold in whipped cream or topping. Serve with fruit salad. Makes 3 cups dressing.