Home Cooking Recipes
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Chunk Fruit Salad
Chef:  Thelma Baldock - Delphos, KS          Category:  Side Dishes

RATING:


Ingredients:
1 (1 lb. 13 oz.) can pineapple chunks
1 (1 lb 13 oz.) can apricots, cut in half
1 (1 lb. 13 oz.) can pears, cut in fourths
1 (1 lb. 13 oz.) can peaches, cut in fourths
1 (1 lb. 13 oz.) can Royal Ann cherries
1 bottle maraschino cherries
1 (8 oz.) can mandarin oranges
1 ( 3 1/2 oz.) box vanilla pudding, NOT instant
1 teaspoon almond flavoring
4 bananas, cut into large chunks










Directions: Drain all fruits very well. Reserve juice from pineapple and peaches (2 cups). Make pudding according to package directions, except use reserved fruit juice as the cooking liquid. Let chill until very cold. Add almond flavoring. Mix all fruit except bananas, into the cooled pudding. This can be done the day before serving. Just before serving, add bananas. Mix gently.

Notes:

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