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Layered Fruit Flag Salad
Layered Fruit Flag Salad
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Prep Time:
40 minutes
Total Time:
40 minutes
Fourth of July Fruit Salad: Refreshing summer staple with lemon yogurt whipped topping for a festive touch. Ideal for hot days and guaranteed to impress.
Ingredients:
  • 2 cans (8 oz each ) pineapple tidbits in juice
  • 2 medium bananas, sliced
  • 3 pints (6 cups) fresh strawberries
  • 3 containers (6 oz each) Yoplait® Original lemon burst yogurt
  • 1 1/2 cups Cool Whip frozen whipped topping, thawed
  • 3 tablespoons powdered sugar
  • 4 cups cubed (1/2 to 3/4 inch) cantaloupe, well drained
  • 1 1/2 pints (3 cups) fresh blueberries
  • 2 cups miniature marshmallows
Instructions:
  • Separate pineapple from juice, keeping juice in a small bowl. Dry pineapple with paper towels. Coat banana slices in pineapple juice, drain well. Keep 18 to 20 strawberries for flag stripes, quarter the rest.
  • Combine yogurt, whipped topping, and powdered sugar in a medium bowl until smooth and fully combined.
  • Create an enticing fruit salad by layering cantaloupe and quartered strawberries in a 13x9-inch (3-quart) glass baking dish. Set aside 50 blueberries to resemble flag stars. Scatter the rest of the blueberries over the strawberries, and arrange bananas, pineapple, and marshmallows on top. Gently press down on the fruit with a pancake turner to create a smooth surface. Evenly spread the yogurt mixture over the fruit. For convenience, you can cover and refrigerate the salad for up to 4 hours at this stage if desired.
  • For immediate serving, sprinkle the topping over the salad. If refrigerated, top the salad with the reserved blueberries up to 1 hour ahead of serving. Place the blueberries in the corner to mimic stars on a flag. Quarter the reserved strawberries and line them up in rows to resemble the stripes of a flag.

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