SALAD:

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

TOPPING:

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

Layer fruits in a large glass bowl. In a medium bowl, combine milk and sour cream; blend well. Add pudding mix then beat about 2 minutes. Stir in crushed pineapple. Spoon pudding mixture over fruit. Cover and refrigerate several hours.

NOTE: Any combination of fresh fruits may be substituted for those listed above. These are just my choices.