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Layered Fruit Salad

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Layered salad is a lovely way to add fresh fruit to your brunch menu. It also makes a great snack, or even light dessert. No matter when you decide to serve it, the layers of fruit and pudding topping are sure to draw people in.

Glass trifle bowl filled with layered fruit salad with red grapes, pineapple, strawberries, green grapes, pudding mixture, and raspberries on top.

This yummy layered fruit salad is topped with a creamy pudding mixture that makes it look and taste extra special. It is a fabulous way to make your fruit even more fun.

Whenever we host big meals, my mom is quick to offer to bring a side dish. It is always nice to have a little bit of help when you are serving extra people.

Over the years we have hosted many brunches. From Easter to Father’s Day and we always invite family for made to order omelets on Christmas.

Ingredients including pineapple, strawberries, crushed pineapple, grapes, instant pudding mix, milk, sour cream, and raspberries, ready to be made into fruit salad.

And on those occasions, she always offers to bring a fruit salad. It is nice to have a cold and fresh option amongst all of the other goodies.

This layered fruit salad recipe is one she made back in 2015. It is the perfect mix of fresh fruit with a light and creamy pudding “dressing.”

While this may sound sweet with the layer of pudding on top, the sour cream and pineapple help to keep it from being too much. It is just an easy way to make the fruit feel special for a special occasion.

Of course, the different colored layers of fruit look nice too. So we like to break out a trifle bowl to show it all off.

Why You’ll Love This Recipe

It is a great way to make fruit exciting without going overboard.

The prep work can be minimal depending on the fruit you choose. Opt for varieties that don’t require much prep work and you’ll be ready to go in no time.

If you are short on time you can use drained canned fruit. Or defrost some frozen fruit if you prefer, just pour off the excess liquid before you layer it in your dish.

You can mix and match your favorite fruits. It can be different every time if you want.

It can be made an hour or two in advance and served when you are ready.

Tips and Tricks

Layering fruits with contrasting colors next to each other makes the salad even more visually appealing.

Using fruit like grapes, and blueberries that just need to be washed and layered makes this dish a breeze.

If you are using fruit that oxidizes and browns, like bananas or apples, you will want to wait to cut them and assemble the salad right before serving.

If you don’t have a trifle bowl, any clear bowl will do. Of course it will taste great in any dish, but it is fun to see the layers.

Frequently Asked Questions

How do I store leftover fruit salad?

This fruit salad is best when it is fresh. However, you can keep the leftovers in the refrigerator for a few days.

I like to stir it together to coat all of the fruit in the pudding before transferring it to an airtight container for storage. Coating the fruit helps to reduce oxidation.

However, the cut fruit will release its juice over time so the dressing will get looser and a bit watery and the fruit may soften. Don’t worry, it will still taste good.

Antique berry spoon getting a scoop of layered fruit salad out of the trifle bowl.

What other fruit combinations work in this fruit salad?

If berries are your favorite, do an all berry fruit salad. Strawberries, blueberries, raspberries, and blackberries look nice all layered and topped with vanilla pudding.

You could also lean into tropical flavors with bananas, pineapple, mandarin oranges, kiwi, and mango. Add a little toasted coconut on top of the pudding for extra flavor and flair.

Of course canned or defrosted peaches would be good. Really, almost anything goes!

Recipes You’ll Like

If you like fun fruit salads, you may also want to check out some classic recipes like ambrosia salad or 5 cup salad. Both are creamy and delicious.

Fruit cocktail with pudding is about as easy as it gets, but it is super tasty. Or try making fruit salad with condensed milk dressing for a fresh and creamy option.

Check out my collection of fruit salad recipes for more tasty inspiration.

Glass trifle bowl filled with layered fruit salad with red grapes, pineapple, strawberries, green grapes, pudding mixture, and raspberries on top.

Layered Fruit Salad

Carlee
Layered salad is a lovely way to add fresh fruit to your brunch menu. It also makes a great snack, or even light dessert. No matter when you decide to serve it, the layers of fruit and pudding topping are sure to draw people in.
5 from 3 ratings
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Fruit Salad
Cuisine American
Servings 12 Servings
Calories 239 kcal

Ingredients
 

  • 6.5 ounces instant vanilla pudding mix (2 small boxes)
  • cups milk
  • cup sour cream
  • 20 ounces crushed pineapple
  • 1 pineapple
  • 1 pound green grapes
  • 1 pound red grapes
  • 1 pound strawberries
  • 6 ounces raspberries

Instructions
 

  • Whisk instant pudding mix into milk.
    6.5 ounces instant vanilla pudding mix, 1½ cups milk
  • Stir in sour cream and large can of crushed pineapple with the juice. Refrigerate while you prep the fruit.
    ⅔ cup sour cream, 20 ounces crushed pineapple
  • Wash all of the fruit and pat dry.
  • Layer red grapes in the bottom of a large glass bowl or trifle bowl.
    1 pound red grapes
  • Remove the core and skin from the pineapple. Cut into bite sized pieces and arrange over the grapes.
    1 pineapple
  • Cut greens off strawberries and cut into quarters. Arrange over pineapple chunks.
    1 pound strawberries
  • Top with green grapes, making sure to leave at least an inch of room in the bowl.
    1 pound green grapes
  • Spread pudding mixture over the fruit and top with raspberries.
    6 ounces raspberries
  • Serve right away or refrigerate until ready to serve.

Notes

Feel free to mix and match your favorite fruits. Pickup whatever looks good at the grocery store and let your intuition guide you.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1ServingCalories: 239kcalCarbohydrates: 52gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 116mgPotassium: 429mgFiber: 4gSugar: 42gVitamin A: 255IUVitamin C: 69mgCalcium: 86mgIron: 1mg
Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

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