This recipe for Fruit Salad, by Eldora Ryan, is from The Voss Family Cookbook 2006,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 20 oz can crushed pineapple w/juice 1 box (3 3/4 oz) dry vanilla or coconut cream instant pudding 1 16 oz can drained fruit cocktail 2 c minature marshmellows 1 8 oz carton frozen whipped topping - thawed
Mix dry pudding into the pineapple juice and mix well. Add drained fruit cocktail and then fold in marshmellows and whipped topping. Store in refrigerator overnight. Keeps for 3-4 days.
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