Ingredients for - Pudding-Topped Fruit Salad

1. 1 can (20 ounces) pineapple chunks
2. 1 can (8 ounces) crushed pineapple, undrained
3. 1 cup sour cream
4. 1 package (3.4 ounces) instant vanilla pudding mix
5. 2 medium ripe bananas, sliced
6. 2 cups fresh or frozen blueberries, thawed
7. 2 medium ripe peaches, peeled and sliced
8. 2 cups sliced fresh strawberries
9. 1 cup green grapes
10. 1 cup seedless red grapes
11. Fresh mint, optional

How to cook deliciously - Pudding-Topped Fruit Salad

1 . Stage

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.

2 . Stage

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.