2 med. pineapples
2 pt. raspberries or strawberries
1/3 c. raspberry preserves
1 (3 oz.) pkg. cream cheese, softened
1 tbsp. milk
1/2 tsp. finely shredded lemon peel
2 tsp. lemon juice
1/2 c. whipping cream

Halve pineapples lengthwise. Using a sharp knife, cut out the pineapple meat, leaving shell intact. Cut off the hard core and cut pineapple into chunks. Combine pineapple chunks and raspberries or strawberries; mound into pineapple shells.

To make dressing: Gradually blend the preserves into softened cream cheese. Stir in the milk, lemon peel and lemon juice. Whip cream just until soft peaks form; fold into cream cheese mixture. Chill. Spoon dressing over pineapple-filled shells. Serve fruit salad from shells. Makes 8 servings.