FRUIT SALAD (Peggy's)
1 pt. (2 c.) fresh strawberries, sliced
2 c. seedless green grapes
1 pt. (2 c.) fresh blueberries
2 c. fresh pineapple chunks
1 1/4 c. milk
1/2 c. sour cream
1 pkg. (3 3/4 oz.) instant banana pudding and pie filling mix or coconut cream
1 can (8 oz.) Dole crushed pineapple, undrained
In a (1 1/4 quart) trifle bowl or a nice glass serving bowl, layer the fruits in the order given. Combine milk and sour cream in a medium bowl and blend well. Add pudding mix and beat til well blended (about 2 minutes). Stir in pineapple. Spoon pudding mixture over fruit to within 1 inch of the edge of the glass bowl (This is for presentation). Refrigerate the fruit salad, covered, for several hours to blend flavors (chill the fruit salad at least 2 hours).
Fruit Salad recipe is published in our April, 2002 Menu Minder.