This is a fun little fruit salad, perfect for the 4th of July.

Layered Fruit Flag Salad
16 oz. pineapple tidbits in juice
2 med. bananas sliced
6 cups fresh strawberries
2 cups vanilla yogurt
1 1/2 c. frozen whipped topping or whipped cream
3 T. powdered sugar (optional)
4 c. cubed cantaloupe, well drained
3 c. blueberries

Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.

In medium bowl, mix yogurt, whipped cream and powdered sugar until smooth.

In ungreased 13×9 glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas and pineapple. Press fruit lightly to make a smooth top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.

Up to 1 hour before serving, complete the salad. Sprinkle reserved blueberries in corner to resemble stars on flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.

(Note: I don’t worry about layering the fruit. I just dump it all in the bowl. It’s going to be covered with the topping, anyway, so no one can really see any effort you put into layering. Also, it works without adding the yogurt to the whipped cream, but it’s a little harder to spread.)