Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fruit Salad Pudding
- add review
- #38424
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 bananas, peeled and sliced
2 cups strawberries, hulled and sliced
1 can (8 ounce size) pineapple chunks, drained, juice reserved
1 can (11 ounce size) mandarin oranges, drained, juice reserved
1 jar (6 ounce size) maraschino cherries, drained
1 package (3.5 ounce size) vanilla pudding mix
directions
Combine bananas, strawberries, pineapple, orange sections, and cherries in a large mixing bowl and set aside.
Substitute reserved pineapple and orange juice for the amount of liquid asked for in the pudding cooking directions.
Pour into medium saucepan, add pudding mix and bring to a boil over medium-high heat. Reduce heat slightly and cook until thick, stirring constantly, then fold into the fruit.
Refrigerate at least an hour before serving.
added by
allyson36
nutrition data
Nutritional data has not been calculated yet.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
reviews & comments