Fruit Salad
From: Mary Chesney
2 cans chunk pineapple, drain and reserve juice
1 can mandarin oranges, drained
4 bananas, sliced
2 (3oz) packages vanilla instant pudding, (can substitute white chocolate pudding)
2 tablespoons tang
Combine 1 ½ cups of reserved pineapple juice with pudding. Add tang. Drain mandarin oranges. Combine fruit with dressing. Make one day ahead.
No comments:
Post a Comment