OVERNIGHT FRUIT SALAD|
1 (3 3/4 oz.) pkg. vanilla
pudding (not instant)
1 1/2 c. unsweetened pineapple
1 (20 oz.) can pineapple
chunks, drained (reserve
1 1/2 cups liquid)
1 (16 oz.) can chunky fruit
2 cans mandarin oranges,
1 can pitted sweet cherries,
3 bananas, cut up
Cook pudding mix as directed on package using 1 1/2 cups
unsweetened pineapple juice for the liquid, instead of the
milk. Cool. When cool, fold in fruit, put in glass serving
bowl, cover and refrigerate overnight. Apples are optional.
If used, add shortly before serving. Serves 8 to 10.
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