Constance
Master Chef
Title: 24 HOUR FRUIT SALAD
Yield: 16 servings
2 med Cans of pineapple tidbits
6 oz Can or orange juice, frozen
1 pak Instant lemon pudding
3 Bananas, sliced
1 can Pears, 2 1/2 lb.
2 1/2 lb Can of apricots
2 1/2 lb Can of peaches
1 can Mandarin oranges, drained
Drain pineapple and dissolve orange juice in pineapple juice. Mix in juice, instant pudding, sliced bananas, pears, apricots and peaches (in bite-sizes.) Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator.
Yield: 16 servings
2 med Cans of pineapple tidbits
6 oz Can or orange juice, frozen
1 pak Instant lemon pudding
3 Bananas, sliced
1 can Pears, 2 1/2 lb.
2 1/2 lb Can of apricots
2 1/2 lb Can of peaches
1 can Mandarin oranges, drained
Drain pineapple and dissolve orange juice in pineapple juice. Mix in juice, instant pudding, sliced bananas, pears, apricots and peaches (in bite-sizes.) Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator.
