Make fruit dip: Blend cream cheese with electric mixer on low speed. Increase to medium speed and add sugars and vanilla, scraping sides with spatula. Chill in refrigerator for an hour or more. Next, peel fruits (except apple and pear) and cut all fruit into bite-size pieces. Separate into bowls and serve buffet-style. Assembly: Spread thin of lettuce on crepe pancake. Add a little of each desired fruit. Depending on how you plan to eat it, dab some fruit dip amid fruit, or spread it over top after assembly. Fold over like taco or rollup like a gyro-burrito. Serves 4 to 6, depending on how much gets loaded into each serving.