SALAD:

2 c. fresh pineapple chunks
2 c. strawberries, sliced
2 c. blueberries
2 c. seedless green grapes

TOPPING:

1 1/4 c. milk
1/2 c. sour cream
3 3/4 oz. pkg. banana pudding
8 oz. can crushed pineapple, undrained

In trifle bowl or large glass serving bowl, layer fruits. In medium bowl combine milk and sour cream. Blend well add instant pudding mix. Beat until well blended, 2 minutes. Stir in pineapple. Spoon pudding mixture over fruit to within 1" of edge. Cover and refrigerate several hours to blend flavors. 10 to 12 servings.