Fruit Salad Trifle: The Perfect No-Bake Summer Dessert
This beautifully presented dessert gives a new spin on a classic fruit salad. The sweet whipped topping pairs perfectly with the naturally sweet fruit.
Servings: 12 people
- 1 whole medium pineapple peeled, cored, and chunked
- 2 cups watermelon cut into smaller chunks
- 1 pint blueberries washed and dried
- 1 pint strawberries washed, dried, hulled
- 2 whole peaches remove pit, cut into chunks
- 16 ounces whipped topping
Add a layer of pineapple, watermelon, berries, and peaches to the bottom of your glass trifle bowl.
Add one half of the whipped topping. Use a baking spatula to spread the topping evenly over the fruit.
Repeat steps one and two.
Once you have your final layer of cream exposed, you can add a pattern of diced fruit. I started with strawberries, and worked my way around the circle to create a pattern.
To serve, use a large serving spoon and add a portion to each dish. This easily feeds a minimal of 10 people but upwards of 12-15 if you serve smaller portions.
Serving: 1g | Calories: 127cal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 28mg | Potassium: 157mg | Fiber: 2g | Sugar: 16g | Vitamin A: 200IU | Vitamin C: 29mg | Calcium: 37mg | Iron: 0.4mg