Pudding-Topped Fruit Salad Recipe
Pudding-Topped Fruit Salad Recipe photo by Taste of Home

Pudding-Topped Fruit Salad Recipe

Publisher Photo
My sister shared this recipe with me. She served the fruit in wine goblets, topped with the pudding. For large groups, serve it in a big salad bowl. Either way, it's refreshing and delicious. -Michelle Masciarelli, Torrington, Connecticut
TOTAL TIME: Prep: 10 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 12-14 servings

Ingredients

  • 1 can (20 ounces) pineapple chunks
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 cup (8 ounces) sour cream
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 medium ripe bananas, sliced
  • 2 cups fresh or frozen blueberries, thawed
  • 2 medium ripe peaches, peeled and sliced
  • 2 cups sliced fresh strawberries
  • 1 cup green grapes
  • 1 cup seedless red grapes
  • Fresh mint, optional

Nutritional Facts

1 serving (1 each) equals 149 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 107 mg sodium, 30 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. Drain pineapple chunks, reserving juice; refrigerate pineapple. Add water to juice if necessary to measure 3/4 cup. In a large bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended. Cover and refrigerate for at least 3 hours or until thickened.
  2. In a large bowl, combine the bananas, blueberries, peaches, strawberries, grapes and pineapple chunks. Spread pudding mixture over the top. Garnish with mint if desired. Yield: 12-14 servings.
Originally published as Pudding-Topped Fruit Salad in Reminisce July/August 2002, p48

Nutritional Facts

1 serving (1 each) equals 149 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 107 mg sodium, 30 g carbohydrate, 2 g fiber, 2 g protein.

Reviews for Pudding-Topped Fruit Salad

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
 (1)
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MY REVIEW
Reviewed Aug. 5, 2008

"I think the "boiled egg" is the sliced banana. Hope this helps :)"

MY REVIEW
Reviewed Jul. 28, 2008

" This makes me think of Thanksgiving and Christmas entertaining, providing a less rich alternative to the usual desserts...It looks WONDERFUL!
I wonder if thawed fruit, such as strawberries, could be used, in the topping, using the saved juice, to make it pink coloured, maybe using sugar free pudding, fat free (flavoured) yogurt.......   ViolaB

"

MY REVIEW
Reviewed Jul. 28, 2008

"please,could you tell me what the white "boiled egg look" is in this recipe? doesnt call for eggs,and no fruit listed is this color? thanks Emma emmapatrick@windstream.net"

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