Summer Fruits with Creamy Lime Dressing

 

I pin at least one thing a week from Pillsbury.  I signed up to get their daily recipes via email a while ago, and I love how “normal” the ingredients usually are, and how easy they are to make. This recipe for Summer Fruits with Creamy Lime Dressing came a few days before Memorial Day, and I knew that I wanted to make it for our family meal together.

 

The first time I made this, I used mango, cantaloupe, watermelon, strawberries and blackberries in my layers. That was way back in 2012 (day 6 of my first 365) This time, I used cantaloupe, honeydew, pineapple, blueberries and strawberries. That’s the best thing about this fruit salad recipe. You can choose just about anything that sounds good to you!

 

The best part, though, is the lime dressing.  It does not disappoint!  The frozen limeade adds a real zing to the creamy dressing without overwhelming it. Layered in a trifle bowl, this summer fruit salad is party-worthy! 

 

Start by making the Creamy Lime Dressing. Beat together the cream cheese, limeade and powdered sugar. Then fold in the whipped cream. Make SURE your cream cheese is room temperature! If you try to make it while it’s still cold, you’ll end up with lumps of cream cheese ruining your smooth dressing. 

 

Then all you have to do is layer your fruits in a pretty trifle bowl (I love the pretty base on this one) with half the dressing in the layers and the other half on top. Garnish with mint leaves and you’ve got a show stopper for the dessert or salad table! 

 

Looking for another yummy recipe for summer cookouts? Try these Crockpot Express Baked Beans. You don’t need a pressure cooker to make them-I’ve included instructions for slow cooker or oven preparation as well!