Pudding Topped Fruit Salad Food

PUDDING-TOPPED FRUIT SALAD

Steps:

• 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., 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.

PUDDING FRUIT SALAD

Steps:

• In a medium bowl, mix pudding and whipped topping.
• Gently stir in grapes, marshmallows, oranges, and pineapple. Add strawberries; toss gently to coat.
• Serve immediately or store in refrigerator up to 8 hours.

FRUIT SALAD PUDDING

Steps:

• 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., Fold in the strawberries, cherries and reserved pineapple and oranges. Cover and refrigerate. Just before serving, fold in bananas.