Trifle Fruit Salad

By ninebirch

Ingredients

• 2 cups 1-inch chunks fresh pineapple or 1 can (20 ounces) pineapple chunks, drained
• 2 cups sliced fresh strawberries
• 2 cups fresh or frozen blueberries, thawed
• 2 cups seedless green grapes
• 1 package (4-serving size) instant banana cream pudding
• 1-1/4 cups milk
• 1/2 cup sour cream
• 1 can (8 ounces) crushed pineapple Sliced fresh strawberries and/or fresh blueberries, to garnish

Preparation

Step 1

1 In 2-quart trifle bowl or clear glass bowl, layer pineapple, the
2 cups strawberries, the 2 cups blueberries, and the grapes.

2 In medium-size bowl, with a whisk, whisk together dry pudding mix, milk and sour cream. Stir in crushed pineapple. Pour over the layered fruit. Cover and refrigerate for 2 to 8 hours.

3 To serve, garnish with additional strawberries and/or blueberries