My sister shared this recipe with me. She 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. -Michelle Masciarelli, Torrington, Connecticut
Pudding-Topped Fruit Salad
Pudding-Topped Fruit Salad
Prep Time
10 min
Yield
12-14 servings
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
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.
Nutrition Facts
1 each: 149 calories, 3g fat (2g saturated fat), 11mg cholesterol, 107mg sodium, 30g carbohydrate (24g sugars, 2g fiber), 2g protein.
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