Summer Fruit Salad

• 1/3 cup sugar
• 4 teaspoons cornstarch
• 1/4 teaspoon salt
• 1 cup pineapple juice
• 1/4 cup orange juice
• 2 tablespoons lemon juice
• 2 eggs, lightly beaten
• 2 packages (3 ounces each) cream cheese, softened
• 2 cups sliced fresh strawberries
• 2 cups pineapple tidbits
• 1-1/2 cups seedless green or red grapes, halved
• 1-1/2 cups diced peaches or nectarines
• 1 cup fresh blueberries or raspberries
• 1/4 cup sugar
• Leaf lettuce

1. In a small saucepan, combine the sugar, cornstarch and salt. Stir in the juices until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount into the eggs; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160u0b0 and is thickened. Remove from the heat; cool slightly. In a small bowl, beat cream cheese until smooth. Add juice mixture; mix well. Cover and refrigerate overnight.
2. In a large bowl, combine the fruit. Sprinkle with sugar; toss to coat. Cover and refrigerate overnight. Serve in a lettuce-lined bowl with the dressing.

sugar, cornstarch, salt, pineapple juice, orange juice, lemon juice, eggs, cream cheese, fresh strawberries, pineapple tidbits, seedless green, peaches, fresh blueberries, sugar, lettuce

Taken from www.tasteofhome.com/recipes/summer-fruit-salad/ (may not work)