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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
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In Louisville, Illinois, Ruth Hastings tosses together both fresh and canned fruit to create this quick and colorful salad. A tangy dressing made with instant pudding mix and powdered orange drink provides refreshing flavor. Ingredients:
1 can (20 ounces) pineapple chunks |
1 can (15-1/4 ounces) sliced peaches |
4 cups fresh or frozen blueberries |
3 medium firm bananas, sliced |
1 cup green grapes, halved |
1 cup sliced fresh strawberries |
1 package (3.4 ounces) instant vanilla pudding mix |
3 tablespoons orange breakfast drink mix |
Directions:
1. Drain pineapple and peaches, reserving juices; set aside. Combine the fruit in a large bowl. In another bowl, combine fruit juices with pudding and drink mixes; mix well. Pour over fruit and toss to coat. Yield: 20-24 servings.
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