29 July, 2014
Strawberry Cream And Fruit Layered Salad For A Crowd
3 ounces fat free cream cheese, softened
8 ounces strawberry yogurt
1 tablespoon sugar
2 teaspoons lemon juice, bottled
2 cups whipped topping, thawed
¼ teaspoon almond extract
2 cups blueberries, rinsed and drained
2 cans peach halves in light syrup, drained
2 cups strawberries, halved
2 cups seedless green grapes, rinsed and drained
20 ounces mandarin oranges in light syrup, drained
2 tablespoons almonds, toasted, sliced
In small bowl, combine cream cheese, yogurt, sugar and lemon juice. Using an electric hand mixer, beat at medium speed until smooth. Add whipped topping and almond extract, continue beating until smooth and thick. Cover and refrigerate while preparing fruit.
In a large glass serving bowl (trifle bowl), layer blueberries, peaches, and ¾ of strawberries. Spoon on ½ of prepared and refrigerated topping. Layer on grapes and mandarin oranges. Spoon on rest of topping. Garnish with remaining strawberries and sprinkle top with almonds.
This recipe is as pretty as it is delicious and refreshing!
Leftovers can be refrigerated for one or two days.