Recipes by Becky
posted by Becky 10-26-100 2:47 PM
Fruit Salad
2 (20 oz.) cans chunk pineapple, unsweetened
2 (11 oz.) cans mandarin oranges
10 maraschino cherries, cut in half
3 bananas, sliced
1 pkg. regular vanilla pudding
Cook 1 package vanilla pudding with 2 cups juice, drained from pineapple. If not enough juice from pineapple, add some of the liquid from the oranges. Cook until clear and thick. Pour over fruit. Chill overnight. Add sliced bananas just before serving.
Fruit Salad
2 cans Libby's chunky mixed fruits (17 oz.), drain and reserve juice
2 apples, peeled and cut in chunks
3 bananas, sliced
1 small box Jell-O instant vanilla pudding
20 oz. can chunky pineapple, drain and reserve juice
maraschino cherries or fresh strawberries for color
Drain all juice together and save. Mix fruits. Add Jell-O instant vanilla pudding to juice, beat with wire whisk until it begins to thicken. Pour over fruit and mix.
Fruit Salad Base
Base:
1 pkg. vanilla pudding
1 can cherry pie filling
1 can chunk pineapple (save juice)
2 bananas, thinly sliced
4 baskets fresh strawberries
Optional:
papaya
kiwi
oranges
apples
peaches
pears
nuts
coconut
add what you want or leave as the base
Drain pineapple, reserving liquid. Combine liquid with vanilla pudding mix (in its dry state). Add cherry pie filling and thinly sliced bananas.
Wash strawberries and add to mixture. You can either leave strawberries whole or half them. It makes a prettier salad with them whole. This is the base, from this you can add whatever you want or serve as is.
Easy Fruit Salad
1 can fruit cocktail
1 can pineapple chunks
1 can sliced peaches
1 can diced pears
2 or 3 bananas, cut in chunks
1 box instant vanilla pudding mix
Drain all liquid from canned fruit into blender. Sprinkle 1 box of instant vanilla pudding mix over juices.
Blend. Have all fruit in large bowl. Pour mixture over fruit. Chill. Serve.