This easy recipe calls for canned pineapple and mandarin oranges. But in summer, I like to use some of the season's fresh fruits. Either way, it's always delicious!
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 can (20 ounces) unsweetened pineapple chunks, liquid drained and reserved
- 1 can (11 ounces) mandarin oranges, drained
- 2 bananas, sliced
- Whipped topping
- In a bowl, combine pudding and pineapple juice. Stir until thickened. Fold in pineapple, oranges and bananas. Refrigerate until serving. Garnish with a dollop of whipped topping. Yield: 6 servings.
Originally published as Glazed Fruit Dessert in Country Woman May/June 1992, p37
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