SALAD:

2 c. fresh pineapple chunks
2 c. sliced strawberries (1 pint)
2 c. blueberries
2 c. seedless green grapes

TOPPING:

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

Put fruit in bowl in four layers. Mix all ingredients of topping and pour on fruit. Cover and refrigerate several hours. Makes 12 servings.