23 July, 2013
Banana And Pineapple Pudding Trifle Fruit Salad
1 can (20 ounces) pineapple chunks in juice, drained
2 cups strawberries, sliced
2 cups blueberries, rinsed and drained
2 cups green seedless grapes, rinsed and drained
1 ¼ cups 2% milk
1 can (8 ounces) crushed pineapple in juice, undrained
1 package (3 ¾ ounces) instant banana pudding mix
½ cup fat free sour cream
In large glass serving bowl (trifle bowl) layer fruits in the order given above.
In a medium mixing bowl, using electric hand mixer, blend milk and sour cream, add pudding mix, beat until well blended (about 2 minutes.) Stir in crushed pineapple. Spoon this topping mixture over the top of the fruits.
Cover with plastic wrap and refrigerate several hours to blend flavors. Garnish as desired.