Pudding-Topped Fruit Salad
April 25, 2014
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Served the fruit in wine goblets, topped with the pudding. For large groups, serve it in a big salad bowl. Either way, it's refreshing and delicious.
Pudding-Topped Fruit Salad
Yield: 12-14 servings
Ingredients:
Pudding-Topped Fruit Salad
Yield: 12-14 servings
Ingredients:
- 1 can (20 ounces) pineapple chunks
- 1 can (8 ounces) crushed pineapple, undrained
- 1 cup (8 ounces) 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
Directions:
- 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.