Trifle Fruit Salad
In 2-quart trifle bowl or clear glass bowl, layer pineapple, the 2 cups strawberries, the 2 cups blueberries and the grapes.Advertisement
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.
To serve, garnish with additional strawberries and/or blueberries.