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.
6.5ouncesinstant vanilla pudding mix(2 small boxes)
1½cupsmilk
⅔cupsour cream
20ouncescrushed pineapple
1pineapple
1poundgreen grapes
1poundred grapes
1poundstrawberries
6ouncesraspberries
Instructions
Whisk instant pudding mix into milk.
Stir in sour cream and large can of crushed pineapple with the juice. Refrigerate while you prep the fruit.
Wash all of the fruit and pat dry.
Layer red grapes in the bottom of a large glass bowl or trifle bowl.
Remove the core and skin from the pineapple. Cut into bite sized pieces and arrange over the grapes.
Cut greens off strawberries and cut into quarters. Arrange over pineapple chunks.
Top with green grapes, making sure to leave at least an inch of room in the bowl.
Spread pudding mixture over the fruit and top with 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.