Ingredients for - Pudding-Topped Fruit Salad
1.
1 can (20 ounces) pineapple chunks
5.
2 medium ripe bananas, sliced
6.
2 cups fresh or frozen blueberries, thawed
7.
2 medium ripe peaches, peeled and sliced
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.
Recipe information
Cooking:
10 min.
Servings per container:
1
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