1 20-oz. can Sliced Peaches
1 15-oz. can Mandarin Orange Slices
1 20-oz. can Pineapple Chunks
1 jar Maraschino Cherries, halved if desired
1 package Instant Vanilla Pudding
2 ripe Bananas, cut into thick slices
24 fresh Strawberries, cored and halved
1 Honeydew Melon, cut into chunks
Instructions:
Drain canned fruits and place in a large mixing bowl, making sure to
reserve the liquids
from the sliced peaches, mandarin oranges, pineapple chunks, and
cherries.
Prepare vanilla pudding as directed on the package, with one exception:
Substitute the
reserved fruit liquids for the amount of milk called for.
The recipe works best if you prepare the canned fruits and the pudding
the day before
serving and refrigerate both overnight.
In the morning, prepare the fresh fruits as directed. Add the bananas,
strawberries, and
honeydew melon to the pudding and canned fruit. Stir well to combine.
Kitchen Staff Tips: Nearly any fruit you desire will work well in this
recipe. Substitute
canned apricots or pears for the peaches, or cantaloupe for the
honeydew melon, kiwi
fruit for bananas, or use just whatever fruit your family likes best.
Also, about a cup of walnuts or unsweetened coconut makes a great
addition to the
recipe. If you're serving your fruit salad as a dessert, a dab of
freshly whipped cream
makes a great addition to each serving.
