Fruit Salad Pudding
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 8 servings.
When my mother passed away, she left me a legacy of love—her treasured recipe collection, including this old-time favorite. She would serve this flavorful fruit salad in her best crystal bowl.
—Audrey Groe, Lake Mills, Iowa
Ingredients
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1 can (20 ounces) pineapple chunks
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1 can (11 ounces) mandarin oranges
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1 package (3 ounces) cook-and-serve vanilla pudding mix
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1 cup sliced fresh strawberries
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1/2 cup maraschino cherries
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1 to 2 medium ripe bananas, sliced
Directions
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1.
Drain pineapple and oranges, reserving juices in a 2-cup measuring cup; set fruit aside. Add enough water to juices to measure 1-1/2 cups. In a saucepan, whisk the juices and pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Cool to room temperature, stirring occasionally.
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2.
Fold in the strawberries, cherries and reserved pineapple and oranges. Cover and refrigerate. Just before serving, fold in bananas.
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