Layered Fruit Flag Salad
Source of Recipe
Terri B.
List of Ingredients
16 oz. pineapple tidbits in juice (I used a 20 oz. can)
2 medium bananas, sliced
6 cups strawberries
18 oz. (that's three 6 oz. cups) lemon yogurt
1-1/2 cups Cool Whip, thawed (I used a small tub)
3 tablespoons powdered sugar
4 cups cantaloupe, cubed and well drained
3 cups fresh blueberries
2 cups miniature marshmallowsRecipe
Drain pineapple, reserving juice in small bow. 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 (My strawberries were so large that I didn't have enough to set aside for the stripes, so I didn't do the flag design).
In a medium bowl, mix yogurt, cool whip, and powdered sugar until well blended and smooth.
In an ungreased 13x9 glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars (since I wasn't doing the flag, I skipped this step). 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. At this point, salad can be covered and refrigeated up to 4 hours.
If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved bleuberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberry quarters in rows to resemble stripes of flag.
Serves 12
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