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