Wednesday, July 1, 2009

Pudding Topped Fruit Salad

Fruit salad is another classic that can be made a million different ways, and everyone has their favorite. I am kind of a purist when it comes to fruit salad; just cut up some fruit and toss it in a bowl. This particular salad takes that sentiment and elevates it just a little bit with the addition of a cool, creamy pudding topping. It comes together in no time at all, and looks lovely when served in a glass container. This would make a perfect summer salad for your 4th of July picnics or would also be a lovely companion at brunch or for a shower or other occasion. Or, really, just anytime! Take advantage of all of the fresh, beautiful summer fruits and whip up this salad today! One word to the wise: as delicious as it is, the salad only keeps for a day or two in the fridge after making it, so eat it quickly or cut the recipe to just the amount you need.

Pudding Topped Fruit Salad
adapted from All Recipes

  • 1 (20 ounce) can pineapple chunks
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1 cup sour cream
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 medium ripe bananas, sliced
  • 2 cups fresh blueberries or frozen blueberries, thawed
  • 3 medium or 4 small ripe peaches, peeled and sliced
  • 2 cups sliced fresh strawberries
  • 1 cup seedless green grapes
  • 1 cup seedless red grapes
  • fresh mint

1. Drain pineapple chunks, reserving juice; refrigerate pineapple. add water to juice if necessary to measure 3/4 cup. In a bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended. Cover and refrigerate for at least 3 hours.

. In a large bowl, combine the bananas, blueberries, peaches, strawberries, grapes and pineapple chunks. Spread pudding mixture over the top. Garnish with mint if desired.

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