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 Bananas; sliced
1 can Pears; 2 1/2 lb.
2½ pounds Can of apricots
2½ pounds Can of peaches
1 can Mandarin oranges; drained

From: kmeade@... (The Meades)

Date: Fri, 24 May 1996 12:13:11 -0400 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.

From: Randy Rigg Date: 23 Sep 95 Posted to Master Cook Recipes List, Digest #96

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