Fruit Salad Pudding

Total Time Prep/Total Time: 15 min.
Yield 8 servings
Test Kitchen Approved
When my mother passed away, she left me a legacy of love—her treasured recipe collection, including this old-time favorite. She would serve this flavorful fruit salad in her best crystal bowl. —Audrey Groe, Lake Mills, Iowa

Ingredients

  • 1 can (20 ounces) pineapple chunks
  • 1 can (11 ounces) mandarin oranges
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1 cup sliced fresh strawberries
  • 1/2 cup maraschino cherries
  • 1 to 2 medium ripe bananas, sliced

Directions

  1. Drain pineapple and oranges, reserving juices in a 2-cup measuring cup; set fruit aside. Add enough water to juices to measure 1-1/2 cups. In a saucepan, whisk the juices and pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Cool to room temperature, stirring occasionally.
  2. Fold in the strawberries, cherries and reserved pineapple and oranges. Cover and refrigerate. Just before serving, fold in bananas.
When my mother passed away, she left me a legacy of love—her treasured recipe collection, including this old-time favorite. She would serve this flavorful fruit salad in her best crystal bowl. —Audrey Groe, Lake Mills, Iowa
Recipe Creator

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