Fruit Salad Trifle

Course Dessert

Cuisine American, Southern

Keyword fruit-salad-recipes, punch-bowl-frujit-salad-trifle

Prep Time 20

Total Time 20

Servings servings

Calories 398kcal

Author Melissa Sperka

Ingredients

1 fresh pineapple peeled and cut into chunks
4 cups cubed honeydew melon
4 cups sliced strawberries
1 pint blueberries
1 1/2 cups white grapes
1 1/2 cups red grapes
4 peaches seeded and sliced
3 Tbsp granulated sugar
1 lemon juiced
White chocolate cream filling:
1 12 oz package white chocolate chips
3 cups heavy cream divided
1 8 oz cream cheese, softened
1 3.5 oz box instant white chocolate pudding mix
1 fresh sprig of mint
2 cups fresh sweetened whipped cream Optional
Assorted cookies and slices of pound cake for serving

Instructions

In a large mixing bowl gently toss together the prepared fruit with 3 Tbsp granulated sugar and lemon juice.
To prepare the white chocolate cream filling: In a microwave safe bowl, melt together the white chocolate chips and 1 cup of cream. Heat on 30 second increments stopping to stir each time. Repeat until completely smooth. Set aside to cool.
Using an electric mixer cream together the cream cheese and pudding mix. Beat until fully combined. Gradually add the remaining 2 cups of cream whipping just until combined.
Gradually add the melted white chocolate whipping on medium until thickened but still pourable. Cover and chill, if preparing in advance.
To assemble, Spoon 1/3 of the fruit into a punch bowl, Top with 1/2 of the white chocolate cream. Repeat ending with fruit.
Garnish with a sprig of mint and whipped cream. Serve with assorted cookies and sliced pound cake.
Store chilled.

Notes

The white chocolate cream may be prepared in advance for a time saver and the entire trifle assembled just before you plan on serving it for the best results.

Nutrition