Pudding-Topped Fruit Salad Recipe

4 4 5
Pudding-Topped Fruit Salad Recipe
Pudding-Topped Fruit Salad Recipe photo by Taste of Home
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Pudding-Topped Fruit Salad Recipe

Read Reviews
4 4 5
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
MAKES:
12-14 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 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 seedless 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 bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended. Cover and refrigerate for at least 3 hours.
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 each: 149 calories, 3g fat (2g saturated fat), 11mg cholesterol, 107mg sodium, 30g carbohydrate (24g sugars, 2g fiber), 2g protein.

  • 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 seedless green grapes
  • 1 cup seedless red grapes
  • Fresh mint, optional
  1. Drain pineapple chunks, reserving juice; refrigerate pineapple. add water to juice if necessary to measure 3/4 cup. In a bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended. Cover and refrigerate for at least 3 hours.
  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

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Reviews forPudding-Topped Fruit Salad

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MarineMom_texas User ID: 31788 271829
Reviewed Aug. 15, 2017

"I took this to a dinner tonight and brought home a nearly empty bowl. I used sugar free pudding and added a few more strawberries and blueberries but no other changes. I added some cut strawberries to the top for serving. This is a delicious salad and could even be served for dessert. I highly recommend this recipe.

Volunteer Field Editor"

MY REVIEW
S_Elrod User ID: 2626983 36014
Reviewed Aug. 5, 2008

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

MY REVIEW
ViolaB User ID: 2670244 62662
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
Lucyndaskys User ID: 1551597 129121
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 [email protected]"

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