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Fruit Salad


1 20-oz. can Sliced Peaches
1 15-oz. can Mandarin Orange Slices
1 20-oz. can Pineapple Chunks
1 jar Maraschino Cherries, halved if desired
1 package Instant Vanilla Pudding
2 ripe Bananas, cut into thick slices
24 fresh Strawberries, cored and halved
1 Honeydew Melon, cut into chunks

Serves 6

Drain canned fruits and place in a large mixing bowl, making sure to reserve the liquids from the sliced peaches, mandarin oranges, pineapple chunks, and cherries.

Prepare vanilla pudding as directed on the package, with one exception: Substitute the reserved fruit liquids for the amount of milk called for.

The recipe works best if you prepare the canned fruits and the pudding the day before serving and refrigerate both overnight.




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.