Fruit Salad Pudding
 

Fruit Salad Pudding

4 bananas, peeled and sliced.
2 cups strawberries, hulled and sliced.
1 (8 ounce) can pineapple chunks, drained, juice reserved.
1 (11 ounce) can Mandarin Orange sections, drained, juice reserved.
1 (6 ounce) jar maraschino cherries, drained.
1 (3.5 ounce) package vanilla pudding mix.

Combine bananas, strawberries, pineapple, orange sections, and cherries in a
large mixing bowl; set aside. Substitute reserved pineapple and orange juice for
the amount of liquid asked for in the pudding cooking directions. Pour into
medium saucepan, add pudding mix and bring to a boil over medium-high heat.
Reduce heat slightly and cook until thick, stirring constantly, then fold into
the fruit. Refrigerate at least an hour before serving.


Recipe Submitted By June





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