Glazed Fruit Salad
1 (20-ounce) can chunk pineapple
2 (11-ounce) cans mandarin oranges
1 jar maraschino cherries
2 (3-ounce) packages instant vanilla pudding mix
3 tablespoons orange drink granules
3 large bananas, peeled and sliced
Drain pineapple and oranges, reserving the juice. Measure 1-1/2 cups juice; set
aside. Combine dry pudding mix and orange granules in large bowl. Pour the
reserved juice in without stirring.
Add the pineapple, oranges and cherries, mixing gently. Cover and refrigerate
for several hours before serving. Add bananas just before serving.
Makes 8 to 10 servings.
Note: The pudding mixture becomes translucent, allowing the fruit colors to show
In saucepan, use juices from pineapple and oranges plus enough water to measure
2 cups liquid.
Mix with pudding mix and bring to a boil, then chill.
Combine pineapple, cherries and mandarin oranges and fold
into pudding mixture until fruit is well coated.
Chill. Add bananas just before serving.