Pudding-Topped Fruit Salad Recipe

Pudding-Topped Fruit Salad Recipe

  • 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
  • 2 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.
  2. 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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