Soften cream cheese and whip with powdered sugar until it forms soft peaks.

Add granulated sugar, whipping cream, lemon and orange juice and zest (I used ½ the juice from one orange for a good consistency but if you like your dip thinner you can squeeze the whole thing).

Continue to beat, adding just enough pineapple juice to achieve desired consistency (approximately ⅛ c to ¼ c).

Serve with fresh fruit.