Pudding Fruit Salad Recipes

Steps:

• In a medium bowl, mix pudding and whipped topping.
• Gently stir in grapes, marshmallows, oranges, and pineapple. Add strawberries; toss gently to coat.
• Serve immediately or store in refrigerator up to 8 hours.

Steps:

• In a large bowl, combine peaches, pineapples, and vanilla pudding mix.
• This includes the juices from the cans.
• Mix well until pudding is dissolved.
• Stir in strawberries, banana, blueberries, grapes, and sugar if desired.
• Chill.

Steps:

• Drain pineapple and oranges, reserving juices in a 2-cup measuring cup; set fruit aside. Add enough water to juices to measure 1-1/2 cups. In a saucepan, whisk the juices and pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Cool to room temperature, stirring occasionally., Fold in the strawberries, cherries and reserved pineapple and oranges. Cover and refrigerate. Just before serving, fold in bananas.

Steps:

• Pour the pineapple juice into a 1-cup measuring cup. If the pineapple juice does not equal 1-cup, then add mandarin orange juice until the cup is full.
• In a microwave-safe bowl, combine the dry pudding mix with the 1 cup of reserved pineapple juice; stir well.
• Microwave the pudding mixture on HIGH for 3 to 4 minutes until the mixture thickens and boils, stirring once during cooking. After the pudding boils, add the pineapple and mandarin oranges.
• Cover with plastic wrap and refrigerate at least 4 hours to chill .
• Prior to serving mix in the bananas and maraschino cherries (coconut or walnuts may be substituted for the cherries) Fresh fruit may be added at this time, if desired (see note).
• NOTE: Feel free to add sliced, fresh fruit (about 2 cups or so) to the pineapple-orange pudding mixture.