1 med. pineapple
1 egg, well beaten
2-4 tbsp. sugar
1 tsp. flour
1 (8 oz.) carton Cool Whip
Assorted fruits

Cut off top 1/3 of pineapple. Scoop pulp from this section. Scoop pulp from remaining portion, leaving shell 1/2 inch thick. Set aside. Chop pulp into bite-sized pieces. Reserve rest of pineapple for dipping.

Combine crushed pineapple and juice, eggs, sugar and flour in saucepan. Cook over low heat until thick. Cool. Fold in Cool Whip and spoon into pineapple shell. Serve dip with reserved pineapple pieces and other fresh fruit cut into serving sized pieces.