Fruit Salad Pudding 4 bananas, peeled and sliced 2 cups strawberries, hulled and sliced 8 oz. can pineapple chunks, drained, juice reserved 11 oz. can Mandarin Orange sections, drained, juice reserved 6 oz. jar maraschino cherries, drained 3.5 oz. pkg. vanilla pudding mix
Combine bananas, strawberries, pineapple, orange sections, and cherries in a large mixing bowl; set aside. Substitute reserved pineapple and orange juice for the amount of liquid asked for in the pudding cooking directions. Pour into medium saucepan, add pudding mix and bring to a boil over medium-high heat. Reduce heat slightly and cook until thick, stirring constantly, then fold into the fruit. Refrigerate at least an hour before serving.
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