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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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When my mother passed away, she left me a legacy of loveher 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.
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