Layered Fruit Salad Food

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.

LAYERED FRESH FRUIT SALAD

Steps:

• Place first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Cool completely. Remove cinnamon stick., Layer fruit in a large glass bowl. Pour juice mixture over top. Refrigerate, covered, several hours.

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.

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.

OVERNIGHT LAYERED FRUIT SALAD

Steps:

• Place the shredded lettuce in a deep 2-quart glass serving bowl.
• Peel and section the oranges over a bowl, reserving the juice. Combine apple slices and orange juice; toss to coat. Layer apple slices over the lettuce; top with the orange sections and grapes.
• Combine mayonnaise and sour cream in a small bowl; stir well. Spread mayonnaise mixture over salad, sealing to the edge of the bowl. Sprinkle with cheese. Cover and chill at least 8 hours.

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.

LAYERED FRUIT SALAD

Steps:

• In a large saucepan, combine the juices, sugar, zest and cinnamon stick; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool completely. , Meanwhile, layer fruit in a glass serving bowl. Remove cinnamon stick from the sauce; pour sauce over fruit. Cover and refrigerate for several hours.

DELICIOUS LAYERED FRUIT SALAD

Steps:

• In a bowl, toss the bananas slices in lemon juice to keep from browning.
• In an extra large fancy glass bowl, in a layering effect, place the pineapple, blueberries, HALF of the strawberries, oranges, kiwi fruit, watermelon, and the remaining strawberries or raspberries.
• In a mixer bowl, beat the softened cream cheese until smooth.
• Add in confectioners sugar, and continue beating.
• Add in the lime juice; mix to combine.
• Set the speed to lowest, and add in HALF of the whipped cream; mix until blended.
• Then add in the remaining whipped cream until blended (still on lowest speed).
• Pour the whipped dressing all over the fruit in the bowl, and allow to drizzle inside of bowl.
• Chill for a minimum of 1 hour before serving.

LAYERED FRUIT AND VEGETABLE SALAD

Steps:

• Layer lettuce, grapes and celery in large bowl.
• Mix dressings; toss with apples. Spoon over celery layer; spread over salad to seal. Refrigerate several hours.
• Top with cheese and nuts before serving.

EIGHT-LAYER FRUIT SALAD SUPREME

Steps:

• Whisk honey, lime zest, lime juice, nutmeg, and cinnamon together in a small bowl. Beat cream cheese, milk, and confectioners' sugar together in a separate bowl until fluffy.
• Spread cantaloupe in a layer, followed by blueberries and then strawberries in a trifle bowl or high-sided clear bowl. Pour about half the lime dressing evenly over strawberry layer. Spread cream cheese mixture evenly over lime mixture layer; sprinkle with grapes.
• Place kiwi fruit in a bowl; pour remaining lime mixture over kiwi. Stir to coat. Layer kiwi over grape layer in trifle bowl. Spoon pineapple chunks on top of kiwi layer. Chill in refrigerator for at least 1 hour.
• Top with whipped topping and pecans to serve.

LAYERED FRUIT SALAD

Steps:

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

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.