Grandmas Fruit Salad

Ingredients

Pudding:

⅓ cup granulated sugar

2 tablespoons cornstarch

⅛ teaspoon salt

2 ¼ cups milk

2 large egg yolks

1 tablespoon unsalted butter

1 ½ teaspoons pure vanilla extract

Whipped cream:

1 cup heavy whipping cream chilled

2-3 tablespoons powdered sugar

½ teaspoon pure vanilla extract

Fruit:

12 cups fruit (in bite-sized pieces)

Instructions

Pudding:

In a medium saucepan, whisk together sugar, cornstarch, salt, milk, and egg yolks. Cook over medium-low heat, whisking frequently, until the mixture is bubbling and thickened, about 8-10 minutes. Note: It will thicken a little more as it cools, but we want it on the thinner side to pour over the fruit.

Remove from heat and whisk in butter and vanilla extract. Optional: Place a fine mesh strainer over a large heatproof bowl. Pour the mixture through the strainer and into the bowl (Optional step to remove lumps. If you have no lumps, you can skip this step and just pour the pudding directly into a bowl). 

Place the bowl of pudding in the fridge (I like to place plastic wrap directly on it to prevent skin from forming). Chill completely.

Whipped cream:

Place all ingredients in a large bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed for several minutes until soft peaks form. Cover and chill until assembly.

Assembly:

Layer fruit in a trifle dish or large bowl. Remove the pudding from the fridge and whisk it vigorously until smooth. Pour the pudding evenly over the fruit, then spread the whipped cream on top. If desired, top with additional fruit. Best if served immediately or within an hour or two.