Pudding-Topped Fruit Salad




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.

Pudding-Topped Fruit Salad

Yield: 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

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.

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