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Punch Bowl Fruit Salad Trifle

Punch Bowl Fruit Salad Trifle

Course brunch, Dessert
Cuisine American
Keyword punch-bowl-frujit-salad-trifle
Prep Time 20 minutes
Total Time 20 minutes
Servings 16 servings
Author Melissa Sperka


  • 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


  • 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.


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.