Rochelle's Fruit Salad
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
12 3/4 cup
- Serves:
- 12
ingredients
- 2 cups canned pineapple chunks or 2 cups fresh pineapple, liquid reserved if canned
- 1 pint fresh strawberries, halved if large
- 1 pint fresh blueberries
- 2 cups purple seedless grapes, halved
- 1 1⁄4 cups skim milk
- 1⁄2 cup light sour cream (don't do full fat-it's too thick)
- 1 (3 1/2 ounce) package low-fat banana instant pudding mix (smaller of the two sizes)
- 8 ounces canned crushed pineapple, undrained
directions
- Place all the prepped fruit in a large bowl.
- In a medium bowl blend the milk and sour cream with a hand mixer.
- Add the instant pudding mix and blend for 2 minutes.
- Stir in the crushed pineapple until combined.
- Pour the pudding mixture over all the fruit and gently fold the fruit into the mixture.
- Cover and chill for several hours to let the flavors combine.
- When you go to serve you can add a little of the reserved pineapple juice from the can of pineapple chunks if you feel the salad is too gloppy or thick. The mixture should be creamy not overly thick.
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RECIPE SUBMITTED BY
I'm a true Alaskan. Alaskan winters means lots of dark slow time to cook! I love love love to snowboard and be in the snow. Hiking is also a love of mine. Anything outdoors just does it for me. I love cooking light and healthy but of course love to indulge. I have an amazing family here and an amazing job which is family run. I have a German husband who has inspired my cooking style to include many european flavors.