24 hour fruit salad

Yield: 16 servings

Measure Ingredient
2 mediums Cans of pineapple tidbits
6 ounces Can or orange juice, frozen
1 pack Instant lemon pudding
3 \N Bananas, sliced
1 can Pears, 2 1/2 lb.
2½ pounds Can of apricots
2½ pounds Can of peaches
1 can Mandarin oranges, drained

Drain pineapple and dissolve orange juice in pineapple juice. Mix in juice instant pudding, sliced bananas, pears, apricots and peaches (in bite sizes.) Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator. Randy Rigg From: Randy Rigg

Submitted By HELEN PEAGRAM On 06-16-95

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