Yield: 20 servings
Measure | Ingredient |
---|---|
2 cans | Fruit cocktail -- 17oz each |
2 cans | Pineapple chunks in juice -- |
20 ounces | Each |
2 cans | Mandarin oranges -- 11 oz |
\N \N | Each |
4 packs | Instant pudding mix -- 3.4 |
\N ounce | Each |
\N \N | Pistachio |
2 cups | Sour cream -- 16 oz |
1 pack | Whipped topping -- 12 oz |
\N \N | Frozen |
\N \N | Thawed |
\N \N | Chopped pecans, -- optional |
Drain fruit cocktail, pineapple and oranges, reserving 3 cups juice.
Set fruit aside; pour juice into a 4 qt. bowl. Add pudding mix and mix until smooth. Stir in sour cream. Add whipped topping and mix until smooth. Fold in fruit; chill for several hours. Top with pecans just a before serving if desired. Yield: 16-20 servings.
Recipe By : Taste Of Home