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Creamy Orange Pineapple Salad
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1 (20-ounce) can chunk pineapple
2 (11-ounce) cans mandarin oranges
2 (3-ounce) packages instant vanilla pudding mix
3 tablespoons orange drink granules
3 large bananas, peeled and sliced
Drain pineapple and oranges, reserving the juice. Measure 1 1/2 cups juice; set aside.
Combine dry pudding mix and orange granules in large bowl. Pour the reserved juice in without stirring. Add the pineapple, oranges and bananas, mixing gently. Cover and refrigerate for several hours before serving.
Makes 8 to 10 servings.
Note: The pudding mixture becomes translucent, allowing the fruit colors to show through.
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