Trifle Fruit Salad

Name: Trifle Fruit Salad
Prep time: 30 min
Yield: 10 to 12
Ingredients: 2 cups 1-inch chunks fresh pineapple or 1 can (20 ounces) pineapple chunks, drained; 2 cups sliced fresh strawberries; 2 cups fresh or frozen blueberries, thawed; 2 cups seedless green grapes; 1 package instant banana cream pudding (4-serving size); 1 1/4 cups milk; 1/2 cup sour cream; 1 8 ounce can crushed pineapple; Sliced fresh strawberries and/or fresh blueberries, to garnish

For a pretty, single-serving presentation, layer the fruit and pudding mixture in parfait glasses rather than in one big bowl.

Makes 10 - 12

Prep 30 m

Chill 120 - 480 m

Ingredients

2 cups 1-inch chunks fresh pineapple or 1 can (20 ounces) pineapple chunks, drained
2 cups sliced fresh strawberries
2 cups fresh or frozen blueberries, thawed
2 cups seedless green grapes
1 instant banana cream pudding (4-serving size)
1 1/4 cups milk
1/2 cup sour cream
8 ounce crushed pineapple
Sliced fresh strawberries and/or fresh blueberries, to garnish

Directions

1 of 3 In 2-quart trifle bowl or clear glass bowl, layer pineapple, the 2 cups strawberries, the 2 cups blueberries and the grapes.
2 of 3 In medium-size bowl, with a whisk, whisk together dry pudding mix, milk and sour cream. Stir in crushed pineapple. Pour over the layered fruit. Cover and refrigerate for 2 to 8 hours.
3 of 3 To serve, garnish with additional strawberries and/or blueberries.

Nutrition Information for Trifle Fruit Salad
Servings Per Recipe: 10
Per Serving: 3 g Fat, total, 159 kcal cal., 2 g pro., 33 g carb., 1 null Fat, 3 g fiber, 172 mg sodium, 7 mg chol., 2 null Fruit, 2 g sat. fat