Dazzling Rainbow Fruit Salad

Put each of the pudding mixes into a separate bowl. To each bowl add one tablespoon of cornstarch. In three of the bowls, add 3/4 cup of the strawberry-banana juice. These will go with fruits like strawberries, blueberries and grapes.

To the other two bowls add 3/4 cup of the tropical colada juice. These will go well with fruits like oranges, cantaloupe, and pineapple.

Next add the food coloring. I used the colors: red, orange, yellow, blue, and purple. One for each of the bowls of pudding. Stir each bowl until pudding is dissolved and thickened. The mixture will be thick. This helps each pudding keep tight and not run all together in the bowl when you combine them.

Next, fold in the whipped topping. Two cups to each bowl or more depending on the taste. Don't mix the whipped topping in too much or the pudding gets thin.

Next add the fruit to each bowl. Pat dry the fruit before adding. I used strawberries in the red, blueberries in the blue, grapes in the purple, cutie oranges in the orange, and pineapples in the yellow. Put all pudding/fruit mixtures in freezer for 20 minutes to stiffen.

Finally, in a large serving bowl, add each bowl of pudding in layers. Garnish with cherries or other fruit. Keep refrigerated until serving.

cook's notes

This simple recipe takes a little work, but the effort is reflected in a spectacular display and tastes just as good.