Taste of Home
Pudding-Topped Fruit Salad
TOTAL TIME: Prep: 10 min. + chilling
YIELD: 12-14 servings.
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
Ingredients
-
1 can (20 ounces) pineapple chunks
-
1 can (8 ounces) crushed pineapple, undrained
-
1 cup 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
-
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.
Nutrition Facts
1 each: 149 calories, 3g fat (2g saturated fat), 11mg cholesterol, 107mg sodium, 30g carbohydrate (24g sugars, 2g fiber), 2g protein.
© 2024 RDA Enthusiast Brands, LLC