Eight-Layer Fruit Salad Supreme

Just the presentation of this layered salad in a beautiful pedestal trifle bowl will get their taste buds tingling. Serve as a salad, or dish along thick slices of angel food or buttery pound cake as a refreshing dessert. Mmm!

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 332 Calories

Ingredients

• 1 tablespoon milk
• 1 (8 ounce) package cream cheese, softened
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• ½ cup honey
• ⅓ cup chopped pecans
• ¼ cup fresh lime juice
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 ½ tablespoons confectioners' sugar
• 1 quart fresh blueberries
• 1 large lime, zested
• 1 cantaloupe - peeled, seeded, and cut into 1/2-inch cubes
• 1 pound fresh strawberries, hulled and sliced
• 1 pound red seedless grapes, halved lengthwise
• 6 large kiwi fruit, peeled and cut into 1/4-inch dice
• 1 (20 ounce) can pineapple chunks in juice, drained

Recipe Instructions

Step 1

Whisk honey, lime zest, lime juice, nutmeg, and cinnamon together in a small bowl. Beat cream cheese, milk, and confectioners' sugar together in a separate bowl until fluffy.

Step 2

Spread cantaloupe in a layer, followed by blueberries and then strawberries in a trifle bowl or high-sided clear bowl. Pour about half the lime dressing evenly over strawberry layer. Spread cream cheese mixture evenly over lime mixture layer; sprinkle with grapes.

Step 3

Place kiwi fruit in a bowl; pour remaining lime mixture over kiwi. Stir to coat. Layer kiwi over grape layer in trifle bowl. Spoon pineapple chunks on top of kiwi layer. Chill in refrigerator for at least 1 hour.

Step 4

Top with whipped topping and pecans to serve.