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Fruit Bowl

Recipe information

  • Yield

    serves 12¿15

Ingredients

3 tablespoons orange Tang Breakfast Drink mix
One 15 1/2-ounce can pineapple chunks, drained, juice reserved
One 3.4-ounce box instant lemon pudding mix
One 16-ounce can chunky mixed fruit, drained
One 11-ounce can mandarin oranges, drained
One 6-ounce jar maraschino cherries
3 large bananas

Preparation

  1. Stir the Tang into the pineapple juice. Add the lemon pudding mix and stir well. Combine the pineapple, mixed fruit, oranges, and cherries, then mix the fruit and pudding mixtures together; toss well. Refrigerate until ready to serve. Just before serving, slice and add the bananas.

Paula Deen's Kitchen Classics
TagsFruit DessertDessertPineappleFruitBananaNut FreeDairy FreeVegetarianEasyMake AheadNo-CookCookbooks
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