|Grandma's Ambrosia Salad|
The traditional fruit salad combines as many different fruits as you like and my favorites are linked to this article.
I have a new and exciting salad that combines all of the above into a fresh idea that is sure to please even the most picky family members.
You start with a large clear serving bowl only to make this colorful and exciting salad more enticing with it's layers of goodies.
2 loaf size prepared pound cakes, cut in 1 to 2 inch cubes
2 packages (3.4 ounces) instant coconut or vanilla pudding
3 cups cold milk
1 pint heavy cream whipped with a little sugar or 1 container (12 ounces) frozen whipped topping, thawed
4 cups assorted, diced fruits
In a large bowl, beat the milk and pudding mixes together until pudding starts to thicken. Fold about 3/4 of the whipped topping into the pudding mixture. In another bowl gently toss fruits together. Layer half of the cake into the bottom pretty clear glass bowl. Next, spoon half of the pudding mixture on top of the cake. Then, spoon about 1/3 of the fruit on top of the pudding. Then add a layer of your ambrosia salad. Repeat. Cover trifle, remaining fruit, and whipped cream with plastic and refrigerate at least a few hours before serving. Right before serving spoon remaining whipped cream on top. You can sprinkle coconut over the top of the mixture but I prefer to leave it off.
This was not originally my recipe but I've added to it to use my own recipes and to come up with a different fruit bowl for our picnics. Add or subtract what you wish from this rendering but always make sure to include the fruit salad in your summer fun.