Best Fruit Pudding Salad Recipes

FRUIT SALAD PUDDING

Steps:

• Drain pineapple and oranges, reserving juices in a 2-cup measuring cup; set fruit aside. Add enough water to juices to measure 1-1/2 cups. In a saucepan, whisk the juices and pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Cool to room temperature, stirring occasionally., Fold in the strawberries, cherries and reserved pineapple and oranges. Cover and refrigerate. Just before serving, fold in bananas.

PUDDING FRUIT SALAD

Steps:

• In medium bowl, mix pudding and whipped topping.
• Gently stir in grapes, marshmallows, oranges and pineapple. Add strawberries; toss gently to coat. Serve immediately or store in refrigerator up to 8 hours.

PUDDING FRUIT SALAD

Steps:

• Mix pears, peaches, and pineapple in a serving bowl.
• Stir pudding mix into reserved liquid from the peaches in a small saucepan over medium-low heat; cook and stir until the pudding dissolves completely and the mixture is bubbling, about 5 minutes. Pour the pudding mixture over the fruit mixture and stir to coat.
• Refrigerate salad until chilled completely, at least 20 minutes.

FRUIT SALAD WITH PUDDING

Steps:

• Beat pudding mix and orange juice in large bowl with whisk 2 min.
• Add fruit; toss to coat.

LEMONADE PUDDING FRUIT SALAD

Steps:

• In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 1 hour., Just before serving, stir in bananas and apple. Combine lemonade concentrate and dry pudding mix; pour over fruit and toss to coat.

FRUIT SALAD WITH PUDDING

Steps:

• In large bowl, carefully beat whipped topping, sugar and sour cream with mixer until stiff.
• Add instant pudding, milk and continue beating until well blended.
• Add fruit.
• Chill.
• Sprinkle with coconut, if desired.

FRUIT SALAD WITH PUDDING!

Steps:

• In a large bowl, combine peaches, pineapples, and vanilla pudding mix.
• This includes the juices from the cans.
• Mix well until pudding is dissolved.
• Stir in strawberries, banana, blueberries, grapes, and sugar if desired.
• Chill.

FRUIT SALAD PUDDING

Steps:

• With electric mixer, carefully beat Cool Whip, sugar & sour cream until stiff.
• Add instant pudding & milk, & continue beating.
• When well blended, add drained fruit.
• Pour into clear serving bowl & chill.
• When ready to serve, sprinkle coconut over pudding.

PUDDING MIX WINTER FRUIT SALAD

Steps:

• Drain pineapple, reserve juice. Dissolve orange juice concentrate in the pineapple juice.
• Mix instant pudding into the juice, add sliced bananas, pears, apricots, and peaches (bite sizes). Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator.

FRUIT PUDDING SALAD

Steps:

• In a large bowl, combine the fruit; set aside. In another bowl, whisk milk, orange juice concentrate and pudding mix for 2 minutes or until smooth. Add sour cream; mix well. Fold into fruit. Cover and refrigerate until serving.

PUDDING FRUIT SALAD

Steps:

• In a medium bowl, mix pudding and whipped topping.
• Gently stir in grapes, marshmallows, oranges, and pineapple. Add strawberries; toss gently to coat.
• Serve immediately or store in refrigerator up to 8 hours.

PUDDING-TOPPED FRUIT SALAD

Steps:

• Drain pineapple chunks, reserving juice; refrigerate pineapple. Add water to juice if necessary to measure 3/4 cup. In a large bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended. Cover and refrigerate for at least 3 hours or until thickened., In a large bowl, combine the bananas, blueberries, peaches, strawberries, grapes and pineapple chunks. Spread pudding mixture over the top. Garnish with mint if desired.

LEMONADE PUDDING FRUIT SALAD RECIPE

Steps:

• In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 1 hour.
• Just before serving, stir in bananas and apple. Combine lemonade concentrate and dry pudding mix; pour over fruit and toss to coat.
• Yield: 20 servings (3/4 cup each).
• Originally published as Fabulous Fruit Salad in Taste of Home
• June/July 2009, p48
• Nutritional Facts
• 4 cup equals 129 calories, 1 g fat (trace saturated fat), 0 cholesterol, 78 mg sodium, 33 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fruit.
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FRUIT PUDDING SALAD

Steps:

• Drain canned fruits.
• Core and chop apples.
• Combine all fruit in bowl and set aside.
• Beat box of pudding with cold milk and orange juice concentrate for 2 minutes.
• Beat in sour cream.
• Fold this mixture into fruit mixture.
• Cover and chill thoroughly.

VANILLA PUDDING FRUIT SALAD

Steps:

• 1. Zest the lime.2. Drain one of the cans of peaches into a large bowl. Stir 2-3 tablespoons pudding mix into the juice.3. Drain remaining cans of peaches, mandarin oranges and pineapple chunks. (Juice is not needed for this recipe).\4. Add all fruit and lime zest to the pudding mixture. Gently stir to combine.5. Chill at least 30 minutes before serving.Source: spendwithpennies.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.