Pineapple Boat with Fluffy Fruit Dip Recipe

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 peel if desired. Serve with pineapple chunks and other fruit.