Blueberry Fruit Salad
TOTAL TIME: Prep/Total Time: 10 min.
YIELD: 20-24 servings.
In Louisville, Illinois, Ruth Hastings tosses together both fresh and canned fruit to create this quick and colorful salad. A tangy dressing made with instant pudding mix and powdered orange drink provides refreshing flavor.
Ingredients
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1 can (20 ounces) pineapple chunks
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1 can (15-1/4 ounces) sliced peaches
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4 cups fresh or frozen blueberries
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3 medium firm bananas, sliced
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1 cup green grapes, halved
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1 cup sliced fresh strawberries
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1 package (3.4 ounces) instant vanilla pudding mix
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3 tablespoons orange breakfast drink mix
Directions
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1.
Drain pineapple and peaches, reserving juices; set aside. Combine the fruit in a large bowl. In another bowl, combine fruit juices with pudding and drink mixes; mix well. Pour over fruit and toss to coat.
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