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Salads -
Hawaiian Fruit Salad
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| INGREDIENTS |
- 3 cans pineapple chunks
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3 cans Mandarin oranges
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2 large packages cook-n-serve French vanilla pudding
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2 large packages cook-n-serve tapioca pudding
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| 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. |
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