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 @ Food.com

 

Topping

  • 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

Salad

  • 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.

 

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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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