Creamy Orange Pineapple Salad
The pudding mixture in this festive salad becomes translucent, allowing the fruit colors to show through.
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 12 servings.