“This light and creamy dip is delightful with fruit, and it can also be used as a fluffy, low-cal frosting,” suggests field editor Kim Marie Van Rheenen from Mendota, Illinois.
- 1 cup orange juice
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup (8 ounces) sour cream
- 1 carton (8 ounces) frozen whipped topping, thawed
- Assorted fresh fruit
- In a large bowl, whisk orange juice and dry pudding mix. Whisk in sour cream. Fold in whipped topping. Transfer to a serving bowl; serve with fruit. Refrigerate leftovers. Yield: 4-1/2 cups.
Originally published as Orange Dip for Fruit in Taste of Home October/November 2006, p56
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