Pudding-Topped Fruit Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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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 (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. Yield: 12-14 servings.
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