Fruit Layered Holiday Salad

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**Wash/rinse fruit
Note: Make Cranberry mixture 6-8 Hours before needed

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Cranberry Mixture:
*2 packages Fresh Whole Cranberries, washed and chopped fine

*2 Cups Sugar

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Place whole cranberries in food processor and pulse until finely chopped. Then place in small bowl and add sugar and stir together. Cover bowl with plastic wrap and allow to set in the refrigerator for 6 to 8 hours. Then place cranberries in a fine mesh strainer and drain off the liquid, removing as much liquid as possible.

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Layering the Fruit in glass Bowl(s)

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*2 Bunches Green Grapes, Halved

*2 Bunches Red Grapes, Halved

*Cranberry Mixture placed on the red grapes close to the sides of the bowl

*4 Pink Lady Apples, sliced and cut into bite size pieces (Place cut Apple prices in a large bowl of water with 2 tablespoons lemon juice. Then drain off the water and sprinkle and toss apple slices with 1/4 teaspoon Fruit Fresh (Fruit  Fresh is optional to prevent apples from browning)

*4-5 Kiwis, skins removed, slice and then cut each slice in quarters (Place kiwi quarters along the sides of the bowl and save some quarter slices for garnish/topping)

*1 pomegranate, cut in half, remove Pomegranate Seeds, sprinkle some seeds along the sides of the bowl on top of the kiwi quarters

*Cinnamon Yogurt Whipped Topping

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Cinnamon Yogurt Whipped Topping

*2 Small 8 ounce containers frozen Cool Whip Topping, thawed in fridge

*2 Cups Plain Greek Yogurt

*2 teaspoons Vanilla Extract

*1 tablespoon Sugar

*1 tablespoon Cinnamon

*Pinch Sea Salt

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Stir together above cinnamon yogurt whipped topping ingredients until combined.

Spread cinnamon yogurt whipped topping on top of the fruit.

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Garnish with kiwi slices and pomegranate seeds.

*Makes two  2 quart trifle bowls or 1 large 4 quart trifle clear glass bowl of the fruit salad.

Recipe adapted from Studio 5 Karen Mangum also see Inside Karen’s Kitchen

Enjoy!

Lindy