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Fruit Pudding Salad  
By Dian Thomas

This recipe is a snap to make and may be either a salad or a dessert. Children request it often, so they can help.

1 (1-pound 4-ounce) can pineapple chunks with juice
2 bananas, peeled and sliced
1 (11-ounce) can mandarin oranges, drained
1 (15-ounce) can fruit cocktail with juice
1 cup shredded coconut
1 (33.4-ounce) package instant lemon pudding mix

In a medium bowl, combine pineapple chunks and juice with bananas, oranges, fruit
cocktail with juice, and coconut. Stirring slowly, sprinkle pudding mix into fruit
mixture. Let it rest 5 minutes, or until set. Serves 6 to 8.

Open a 1-gallon plastic self-sealing bag and ease it into a 3-pound coffee can or
a #10-size can. Prepare the above recipe in the bag, push most of the air out and
seal; mix with your hands, squeezing the bag. Place bag into the can, unzip and serve.
Serves 6 to 8

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