Hawaiian Fruit Salad

Submitted By: Sandra Allen


  • 3 cans pineapple chunks
  • 3 cans Mandarin oranges
  • 2 large packages cook-n-serve French vanilla pudding
  • 2 large packages cook-n-serve tapioca pudding


Open all six cans of fruit, draining juice from each into a cooking pan; set fruit aside. Bring juice to a boil, add dry pudding mixes, and stir constantly until mixture once again boils. Remove and place pot in a sink of cool water for about 10 minutes. Pour over fruit, mix thoroughly, and pour into a clear glass serving bowl. Refrigerate overnight.
Just before serving, top with dollops of whipped topping and maraschino cherries, if
desired. Keep refrigerated.