How to make it

  • Drain canned pineapple well (if using) and pat dry with paper towels. In a 1- to 1 1/2-quart trifle bowl or individual clear glasses, layer pineapple chunks, strawberries, blueberries and grapes; set aside.
  • In a medium bowl, combine dry pudding mix, milk and sour cream. Whisk for 2 minutes or until thickened; let stand 5 minutes. Pour over fruit. Cover and chill for 4 to 24 hours. Sprinkle with almonds before serving. Makes 6 servings.

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  • michellem 10 years ago
    This would be a fun dish to have Christmas morning. I make a big breakfast for the entire family..its a tradition! Im going to make this! Thanks Shandy!
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  • oldchem 10 years ago
    This looks really good, thank you
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  • tnacndn 10 years ago
    Looks and sounds yummy, I love fruit!!!
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  • organicmama 10 years ago
    Looks Yummy!
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