Layered Fruit Dessert Recipes

LAYERED FRUIT DESSERT

Steps:

• Layer fruit and crumbled ladyfingers in 2-1/2-qt. straight-sided glass bowl.
• Beat cream cheese, sugar and half the orange zest in large bowl with mixer until well blended. Gradually beat in orange juice. Stir in COOL WHIP; spread over ladyfingers. Sprinkle with remaining zest.
• Refrigerate 1 hour.

CREAMY LAYERED FRUIT SENSATION

Steps:

• Mix juice and extract. Drizzle over cake cubes in large bowl; toss to coat.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
• Reserve a few berries for garnish. Place half the cake cubes in 2-qt. glass bowl; top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Refrigerate 2 hours. Top with remaining COOL WHIP and reserved berries just before serving.

LAYERED PUDDING DESSERT

Steps:

• Combine butter, flour, and pecans.
• Press into 13x9 inch pan and bake at 350 degrees for 20 minutes. Cool.
• Blend cream cheese, powdered sugar, and 1 cup Cool Whip.
• Spread over cooled crust.
• Blend instant puddings with milk until thick. Spread over cream cheese filling.
• Top with remaining Cool Whip and chill well.
• ***You can use whatever flavor instant pudding you like.

PERFECT SUMMER FRUIT SALAD

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

25+ BEST LAYERED DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
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THREE-LAYERED DESSERT

Steps:

• Bottom layer: Melt the butter on a pan. Add the biscuit crumbs and mix well. Put the biscuit base into the bottom of a dish (circumference: around 20cm) and spread it evenly with the bottom of a spoon.
• Middle layer: Wash the strawberries, get rid of the storks and cut them into slices. Remember to cut one of the strawberries into a fan-shape. Put all the strawberries (except the fan-shaped one) on top of the biscuit base and spread them out, layering them if possible. Into a clean saucepan, empty the sachet, add the sugar and 200 ml warm water. Boil on a high flame, mixing all the time. When it starts bubbling, take it off, but don't put it in the dish. Wait for a couple of minutes, until it's almost set. Then, pour it over the strawberries, covering each one. Put it in the fridge for about 5 minutes.
• Top layer: Take the dessert out of the fridge and pour the custard on. If you want to, you can cook it, but it's just as good cold. You could do the custard yourself, but it would take longer.
• Decoration: Whip the cream with a mixer until it has the texture you want. Put it into an icing bag and decorate on top of the custard. I do it in a flower shape. I put a dollop where 12 is on the clock, one on 3, one on 6, one on 9 and one in the middle. On the middle dollop, spread the strawberry like a flan. You can put your dessert into the fridge for 2 minutes, but that's up to you. Serve it and enjoy!

LAYERED FRUIT DESSERT

Steps:

• In a blender, combine the mango, orange juice and yogurt. Blend until smooth. Layer the fruit with the puree in wine glasses. Garnish with a whole berry and slice of kiwi on top. As an alternative, spread mango mixture on plate. Top with a slice of store bought pound cake and sprinkle with berries.