Fruit Salad with Vanilla Pudding
This recipe has been around for years. You can alter it based on what your tastes are but beware, some fruits just don’t taste quite right!
1 can (20 oz.) pineapple chunks
1 can (11 oz.) mandarin oranges
1 package (3 oz. ) cook-and-serve vanilla pudding mix
1 cup sliced fresh strawberries
1/2 cup maraschino cherries
1 to 2 medium ripe bananas, sliced
1. Drain pineapple and oranges, reserving juices in a 2-cup measuring cup; set fruit aside. Add enough water to juices to measure 1-1/2 cups. In a saucepan, whisk the juices and pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Cool to room temperature, stirring occasionally.
2. Fold in the strawberries, cherries and reserved pineapple and oranges. Cover and refrigerate. Just before serving, fold in bananas.
Fruit Salad with Instant Vanilla Pudding
Another easy version of this recipe but with instant pudding.
1 (29 oz.) can peach slices, undrained
1 (20 oz.) can pinapple chunks, undrained
1 (3 1/8 oz.) box instant vanilla pudding mix
1 lb. strawberries, stemmed and cut into quarters
1 banana, sliced
½ pint blueberries
1 bunch red grapes
2 Tbsp. granulated sugar
In a large bowl, combine peaches, pineapple and vanilla pudding mix. Mix well, about 2 minutes, until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes and sugar. Chill for several hours before serving. NOTE: I like to pour just the peach and pineapple juice into a bowl with the pudding mix to mix it and then gently fold in the fruit before moving to the next step.