Creamy fruit salad or fruit
pudding dessert, this creamy sweet concoction works both ways.
Fruit
Salad Pudding
- 4 bananas, peeled and
sliced
2 cups strawberries, hulled and sliced
1 (8-ounce) can pineapple chunks, drained, juice reserved
1 (11-ounce) can Mandarin orange sections, drained, juice reserved
1 (6-ounce) jar maraschino cherries, drained
1 (3.5-ounce) package vanilla pudding mix
- Combine bananas, strawberries,
pineapple, orange sections and cherries in a large mixing bowl;
set aside.
- Substitute reserved pineapple
and orange juice for the amount of liquid asked for in the pudding
cooking directions. Pour into medium saucepan, add pudding mix
and bring to a boil over medium-high heat. Reduce heat slightly
and cook until thick, stirring constantly, then fold into the
fruit. Refrigerate at least an hour before serving.
Makes 10 servings.
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