Recipe by d miles
"Just the presentation of this layered salad in a beautiful pedestal trifle bowl will get their taste buds tingling. Serve as a salad, or dish along thick slices of angel food or buttery pound cake as a refreshing dessert. M M M!"
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large lime, zested
fresh lime juice
1 (8 ounce) package
cream cheese, softened
1 1/2 tablespoons
cantaloupe - peeled, seeded, and cut into 1/2-inch cubes
fresh strawberries, hulled and sliced
red seedless grapes, halved lengthwise
kiwi fruit, peeled and cut into 1/4-inch dice
1 (20 ounce) can
pineapple chunks in juice, drained
1 (8 ounce) container
frozen whipped topping, thawed
Delicious looking presentation! The dressing is fabulous!! I never thought of layering fruit salad; always just mixed everything up in a large bowl. But this is worth the trouble!
Wow, did I get the ooh's and ahh's with this dish. It is absolutely beautiful. I served the dessert about 2 hours after I had prepared it. I changed a few of the fruits, depending what was available at the store. The only changes I would make to this fruit salad, is reduce the honey dressing by half. It was just too much and very watery on the bottom. Also, the amount of fruit in this recipe is overkill. The amount of fruit listed above makes 2 trifle bowls worth of salad. I'll be eating leftover fruit for a few days.
This may be better if it is served right away. I made it the night before and the bowl was half full of liquid from the fruit when I served it the next morning. You couldn't even tell what it was for all the liquid in the bowl. The colorful layered presentation is very pretty but I brought 3/4 's of it home. I definitely will not make this one again.
* Percent Daily Values are based on a 2,000 calorie diet.
Eight-Layer Fruit Salad Supreme
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 126
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