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The pudding mixture in
this festive salad becomes translucent, allowing the fruit colors
to show through.
Creamy
Orange Pineapple Salad
- 1 (20-ounce) can chunk
pineapple
- 2 (11-ounce) cans mandarin
oranges
- 2 (3-ounce) packages instant
vanilla pudding mix
- 3 tablespoons breakfast
orange drink granules (such as Tang)
- 3 large bananas, peeled
and sliced
- Drain pineapple and oranges,
reserving the juice. Measure 1 1/2 cups juice; set aside.
- Combine dry pudding mix
and orange granules in large bowl. Pour the reserved juice in
without stirring. Add the pineapple, oranges and bananas,
mixing gently. Cover and refrigerate for several hours before
serving.
Makes 8 to 10 servings.
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