Fruit and Cream Layered Salad

7 Jul


This salad is one of my most favorite things to bring to summer picnics and potlucks. Which works out good because Seth loves this stuff. I think it’s why he married me. It also won me $50 at a company cookoff once. What more reason do you need?

Photo from Leslie @



  • 8 ounces cream cheese, softened (I use low-fat or fat-free because it’s already soft)
  • 16 ounces strawberry yogurt
  • 2 tablespoons sugar
  • 4 teaspoons lemon or lime juice
  • 2 containers Cool Whip (regular size)
  • 1/2 teaspoon almond extract


  • 2 cups fresh blueberries
  • 2 cups fresh strawberries, quartered (plus extra for garnish if desired)
  • 2 cups green seedless grapes
  • 2 (14 oz.) cans mandarin oranges
  • 2 (14 oz.) cans pineapple chunks

In large bowl combine cream cheese, yogurt, sugar, and lemon/lime juice. Beat at medium speed until smooth. Add whipped topping and almond extract, continue beating until smooth and thick. Refrigerate.

Mix all cut & canned fruit together in a colander and allow to drain for about 30 minutes before assembling salad (this will prevent unsightly liquid from pooling at the bottom of the bowl). In large glass bowl layer 1/3 fruit mixture. Spoon on 1/3 of topping mixture. Repeat 2 more times, ending with the cream mixture on top of the salad.  Garnish with sliced strawberries if desired.

This salad may be made a day ahead. However, keep fruit and topping separated until shortly before serving to prevent juice from settling to bottom of the bowl. Any combination of fruits may be used.



One Response to “Fruit and Cream Layered Salad”

  1. Rufus' Food and Spirits Guide July 7, 2011 at 3:19 pm #

    Such a modern classic, oops I sound like I’m in a gallery. Ahem, beautiful lines and color too!

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