Pineapple Boat With Fluffy Fruit Dip Recipes

PINEAPPLE BOAT WITH FLUFFY FRUIT DIP

Steps:

• In a saucepan, combine the first six ingredients; cook and stir over low heat until mixture reaches 160*. Remove from the heat. , In a bowl, beat cream cheese. Gradually add egg mixture, beating until smooth. Cool to room temperature. Fold in whipped topping. Refrigerate until serving. , Stand pineapple upright and vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the larger section, leaving a 1/2-in. shell. Cut fruit into chunks. , Fill shell with dip. Sprinkle with and orange and lemon zest if desired. Serve with pineapple chunks and other fruit.

FRUIT DIP

Steps:

• Blend together the cream cheese, marshmallow cream and thawed topping. Add enough pineapple juice to make it dipping consistency. Chill for 1 hour.

PINEAPPLE FRUIT BOAT

Steps:

• Stand pineapple upright and vertically cut a third from one side, leaving the leaves attached; set cut piece aside., Using a paring or grapefruit knife, remove pineapple from large section in strips, leaving a 1/2-in. shell; discard core. Cut strips into bite-size chunks. Set aside 2 tablespoons juice from pineapple; invert shell onto paper towel to drain. Remove fruit from the small pineapple piece and cut into chunks; discard peel. Place shell in a large serving bowl or on a serving platter., In a large bowl, combine pineapple chunks, strawberries, orange and banana. In a small bowl, beat cream cheese and reserved pineapple juice; spoon over fruit and stir gently. Spoon into pineapple boat.

FLUFFY FRUIT DIP

Steps:

• In a large bowl, fold together the marshmallow creme and cream cheese.
• Stir in grated zest and liqueur or juice. Refrigerate until chilled.

FLUFFY FRUIT DIP

Steps:

• In a small saucepan, combine the sugar & flour, then gradually whisk in the pineapple juice.
• Add the butter, then cook & stir until butter is melted & mixture comes to a boil.
• Cook & stir for 1 to 2 minutes or until thickened.
• Remove from heat & quickly stir a small amount of this hot mixture into the lightly beaten egg, before returning all of this mixture to the pan, stirring constantly.
• Bring to a gentle boil, then cook & stir for 1 minute.
• Remove from the heat & cool to room temperature, stirring several times.
• Fold in the whipped cream, then cover & refrigerate for at least 1 hour before serving with sliced fruit.