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Pudding-Topped Fruit Salad

 Pudding-Topped Fruit Salad
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
12-14 ServingsPrep: 10 min. + chilling

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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 149 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 107 mg sodium,

2 of 2

Pudding-Topped Fruit Salad (continued)

Nutritional Facts: 30 g carbohydrate, 2 g fiber, 2 g protein.