Ingredients
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1
-
2
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1
-
1
-
1
-
1
-
1
-
1
-
1/2
-
-
-
-
-
-
Directions
Fruit Salad Pudding,Can’t recall where I got this recipe many years ago, but I’ve double & tripled the recipe at times to made it for weddings & special gatherings, & it’s always a hit! And the recipe can be varied by using a different flavor of pudding! Preparation time does not include time needed to chill.,I live in Arizona and make this fruit salad as a fun and easy treat for hot summer days. Use a large bag of frozen mixed fruit and a large box of dry instant vanilla pudding. Mix the pudding with the frozen fruit and serve in half an hour or let it set in the fridge for an hour or more. It keeps cool for a couple hours all on it’s own. Great as a make and take for summer picnics.,A wonderful and truely unique fruit salad. I made for our Christmas dinner and everyone loved it. I made as directed except I did not use as much Cool Whip as it called for. Next time I will cut it down even more, and just use 1 8oz tub. I also used 2 cans of fruit cocktail instead of 1. I added the coconut in with the fruit instead of putting it on top. I especially love the butterscotch flavor, so I recomend using that flavor. Will be making again for sure! UPDATE!!! I made this again for Christmas dinner and this time used Coconut Cream pudding and left out the coconut in the salad, wow it was wonderful. I so love this recipe and the coconut pudding made the coconut just perfect for those who do not care that much for the coconut taste. Excellent!!
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Steps
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1
Done
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With Electric Mixer, Carefully Beat Cool Whip, Sugar & Sour Cream Until Stiff. |
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2
Done
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Add Instant Pudding & Milk, & Continue Beating. |
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3
Done
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When Well Blended, Add Drained Fruit. |
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4
Done
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Pour Into Clear Serving Bowl & Chill. |
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5
Done
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When Ready to Serve, Sprinkle Coconut Over Pudding. |
