Layered Summer Fruits with Creamy Lime Dressing

Cater to a crowd with ease by serving this lovely and luscious salad. MORE+ LESS-

By Betty Crocker Kitchens

Updated January 27, 2010

Ingredients

package (8 oz) cream cheese, softened

1/2

cup frozen limeade concentrate, thawed

1/4

cup powdered sugar

cup whipping cream, whipped

cups cut-up cantaloupe

quart strawberries, quartered

ripe medium mangoes, seed removed, peeled and cut up

cups blueberries

cups cut-up honeydew melon

Mint leaves, if desired

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1

In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.
2

In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves.
3

Serve immediately, or cover and refrigerate up to 2 hours before serving.

To decrease prep time, look for cut-up cantaloupe and honeydew melon in your grocery store's produce section.
Try strawberry fans as a garnish. Rinse large strawberries, leaving the stems attached. Cut each strawberry at about 1/8-inch intervals from the tip almost to the stem. Carefully spread the slices to look like fans.