Layered Fruit Salad
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.
Servings: 12 Servings
Ingredients
- 1 6.5 oz. box vanilla instant pudding mix (2 small boxes)
- 1½ cups milk
- ⅔ cup sour cream
- 1 20 oz can crushed pineapple
- 1 pineapple
- 1 pound green grapes
- 1 pound red grapes
- 1 pound strawberries
- 6 ounces raspberries
Instructions
- In a medium to large bowl, whisk 1 6.5 oz. box vanilla instant pudding mix into 1½ cups milk.
- Stir in ⅔ cup sour cream and 1 20 oz can crushed pineapple with the juice. Refrigerate while you prep the fruit.
- Wash all of the fruit and pat dry.
- Layer 1 pound red grapes in the bottom of a large glass bowl or trifle bowl.
- Remove the core and skin from the 1 pineapple. Cut into bite sized pieces and arrange over the grapes.
- Cut greens off 1 pound strawberries and cut into quarters. Arrange over pineapple chunks.
- Top with 1 pound green grapes, making sure to leave at least an inch of room in the bowl.
- Spread pudding mixture over the fruit and top with 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: 1Serving | Calories: 182kcal | Carbohydrates: 38g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 19mg | Potassium: 426mg | Fiber: 4g | Sugar: 30g | Vitamin A: 255IU | Vitamin C: 69mg | Calcium: 85mg | Iron: 1mg
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