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Fruit Salad Recipe

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This recipe for Fruit Salad, by , is from The Reynolds Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Aunt Pansy Williams


1 8oz. box Vanilla Pudding & Pie Filling (the Cook and Serve kind not instant)
2˝ c. Pineapple Juice
Fruit Fresh
Fruit (Apple, Pear, Peach, Kiwi, Pineapple, Strawberries & Grapes. (Can use Bananas but see note).

Mix Pineapple Juice & Pudding Mix.
Cook until thick it will be clear.
Let cool to room temperature.
Cube fruit and sprinkle with Fruit Fresh®
Pour cool filling over fruit and toss.

You can use Bananas but if it is not all eaten then the leftover bananas will turn dark and get soft.
You can substiture Orange Juice for Pineapple Juice and use Mandarin Oranges in place of Pineapple chunks.
You can use Pineapple, Orange of Banana Juice.




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