8 oz. cream cheese
1/4 c. chutney
1/4 tsp. dry mustard
1 tsp. curry powder
1 fresh pineapple
Toasted almonds
Crackers

Mix cream cheese, chutney, mustard and curry. Chill for 4 hours. Halve pineapple. Do not cut off leaves. Hollow out and save pineapple chunks for salad or dessert. When ready to serve, fill pineapple with cream cheese mix and top with almonds. Serve with plain crackers.