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Hawaiian Fruit Dip


1/2 cup sour cream
1 cup milk
1 package (3.4 ounces) instant vanilla pudding
1 can (8 ounces) crushed pineapple, undrained
1/3 cup shredded coconut

Combine sour cream, milk and pudding in bowl with whisk until smooth. Add pineapple and coconut. Mix to combine. Refrigerate for 30 minutes before serving. Fill center of cantaloupe melon with dip. Serve with fruit.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.