Fruit Cream Layered Salad Recipes

FRUIT & CREAM LAYERED SALAD

Steps:

• In a small bowl, beat the cream cheese, sugar, lemon juice and extract until smooth. Add yogurt; beat until blended. Fold in whipped topping., In a 3-qt. trifle bowl, layer the peaches, strawberries and blueberries. Top with half of the whipped topping mixture. Layer with grapes, oranges and remaining whipped topping mixture. Refrigerate until serving. Sprinkle with almonds just before serving. Garnish with strawberries if desired.

CREAMY FRUIT SALAD

Steps:

• Combine the cream cheese and condensed milk; blend until very smooth.
• Drain the juice from the fruit cocktail and add to cream cheese mixture. Toss in the banana pieces and cherries. Mix with a large spoon.
• Cover with saran wrap and chill. Mix well and serve cold.

LAYERED SUMMER FRUITS WITH CREAMY LIME DRESSING

Steps:

• In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.
• In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves.
• Serve immediately, or cover and refrigerate up to 2 hours before serving.

CREAMY LAYERED FRUIT SENSATION

Steps:

• Mix juice and extract. Drizzle over cake cubes in large bowl; toss to coat.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
• Reserve a few berries for garnish. Place half the cake cubes in 2-qt. glass bowl; top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Refrigerate 2 hours. Top with remaining COOL WHIP and reserved berries just before serving.

LAYERED FRUIT FLAG SALAD

Steps:

• Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.
• In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
• In ungreased 13x9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.
• If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.

LAYERED CHEDDAR-FRUIT SALAD

Steps:

• In a small bowl whisk the mayonnaise, sour cream and honey together.
• In a large bowl toss 1 cup of the cheese with the lettuce.
• In a 2 1/2 quart glass bowl, layer half of the lettuce mixture, peaches, remaining lettuce mixture, strawberries, grapes and remaining cheese. Spread mayonnaise mixture over the top or serve on the side. Chill well before serving.

EASY LAYERED FRUIT SALAD

Steps:

• In a 2-1/2-qt. glass bowl, layer the fruits in the order listed. In a bowl, beat the cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spoon over fruit. Refrigerate until serving. Sprinkle with pecans.

FRUIT AND CREAM LAYERED SALAD

Steps:

• In small bowl, combine cream cheese, yogurt, sugar, and lemon juice. Beat at medium speed until smooth. Add whipped topping and almond extract, continue beating until smooth and thick. Refrigerate.
• In large glass bowl, layer blueberries, peaches and strawberries. Spoon on half of topping mixture. Layer on grapes and mandarin oranges. Spoon on remaining half of topping over fruit to within one inch of edge. Sprinkle with almonds. Garnish with whole strawberries. The salad can be made a day ahead and any fruit combination can be used.

LAYERED FRUIT SALAD

Steps:

• In a medium saucepan, combine the first six ingredients; bring to a boil.
• Reduce heat; simmer, uncovered, for 5 minutes.
• Remove from the heat; cool completely.
• Layer fruit in a glass serving bowl.
• Remove cinnamon stick from the sauce; pour sauce over fruit.
• Cover and chill for several hours.