Pudding Mix Winter Fruit Salad Recipes

Steps:

• Drain pineapple and set juice and pineapple aside. In a saucepan, combine pudding mix and reserved pineapple juice. Cook and stir over medium heat until thickened. Transfer to a bowl and cool. , Fold in fruit, nuts, coconut and reserved pineapple. Chill until serving. Garnish with whipped topping if desired.

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:

• Drain pineapple, reserve juice. Dissolve orange juice concentrate in the pineapple juice.
• Mix instant pudding into the juice, add sliced bananas, pears, apricots, and peaches (bite sizes). Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator.

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, reserving 3/4 cup juice.
• In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from the heat; set aside.
• In a bowl, combine pineapple chunks, oranges, apples and bananas. Pour warm sauce over the fruit; stir gently to coat.
• Cover and refrigerate.

Steps:

• Whisk butterscotch pudding mix into milk in a bowl until dissolved.
• Stir whipped cream topping into pudding mixture.
• Fold the candy bar pieces into the pudding mixture.
• Fold the apples into the pudding mixture.

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.

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:

• Drain pineapple, reserving juice & set pineapple aside. In saucepan, combine pineapple juice and pudding mix. Cook over medium heat until thickened. Cool.
• Combine pineapple and other fruits, nuts and coconut in large salad bowl. Add dressing and stir to coat.
• Chill until ready to serve. Garnish with cherries and whipped topping if desired.