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Fruit Salad Recipe

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This recipe for Fruit Salad, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Woods Calder


1 3 oz. package regular vanilla pudding (not instant pudding)
1 3 oz. package tapioca pudding
1 29 oz. can fruit cocktail, reserve juice, discard fruit or save
for another use
2 8 oz. cans chunk pineapple, drain and reserve juice
2 11 oz. cans mandarin oranges, drain and reserve juice
1 8 oz. carton Cool Whip
1 6 oz. jar maraschino cherries, drained and halved
4-5 bananas
1 c. flaked coconut
1/2 c. mini marshmallows (optional)
1/4 c. chopped pecans, for garnish

Drain fruit cocktail, pineapple chunks, and mandarin oranges, reserving 3 cups of the juice. Place juice and both pudding packets into a saucepan and cook over medium heat until thick,
stirring constantly. Pour into an airtight container and refrigerate until cooled. Before serving fold cool whip, pineapple chunks, mandarin oranges, cherries, coconut, and marshmallows into
pudding mixture. Garnish the top with chopped pecans.

Personal Notes:
Personal Notes:
Variation: Fresh pineapple can be substituted for the canned pineapple. Marshmallows and the drained fruit cocktail juice can be omitted. Instead add 1 15 oz. can S&W brand CA Sun Peaches in Light Syrup, cutting up peaches and adding them
in with the other fruit. Drain peach juice and add to the drained mandarin orange juice to form the 3 c. juice (adding water if necessary to equal 3 cups). Coconut can also be reduced to 1/2 c. according to taste.




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