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Fruit Salad Pudding

 Fruit Salad Pudding
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
6-8 ServingsPrep/Total Time: 15 min.


  • 1 can (20 ounces) pineapple chunks
  • 1 can (11 ounces) mandarin oranges
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1 cup sliced fresh strawberries
  • 1/2 cup maraschino cherries
  • 1 to 2 medium ripe bananas, sliced


  • 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.
  • Fold in the strawberries, cherries and reserved pineapple and
  • oranges. Cover and refrigerate. Just before serving, fold in
  • bananas.