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Salads - Hawaiian Fruit Salad



INGREDIENTS
  • 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

INSTRUCTIONS
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.
 
 
 
 
Submitted By: Sandra Allen
Jackson
Gibson Farmers Co-op
 
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