Name: Pudding-Topped Fruit Salad
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1 can (20 ounces) pineapple chunks -; 1 can (8 ounces) crushed pineapple, undrained -; 1 cup sour cream -; 1 package (3.4 ounces) instant vanilla pudding mix -; 2 medium ripe bananas, sliced -; 2 cups fresh or frozen blueberries, thawed -; 2 medium ripe peaches, peeled and sliced -; 2 cups sliced fresh strawberries -; 1 cup green grapes -; 1 cup seedless red grapes -; Fresh mint, optional -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.