1 small package (not instant) vanilla pudding
2 cans pineapple chunks, drained (save juice)
1-1/2 cups pineapple juice (add water if necessary to drained juice)**
1 can (14 ounce) mandarin oranges*
3 teaspoons lemon juice
1 cup red grapes or cherries**
4 bananas (depends upon size of bananas)
- Be sure to drain canned fruit well.
- Cook pudding with drained juice (juice is substitute for milk on pudding directions) until thick. Set aside to cool.
- After cooling, add grapes, pudding mixture and lemon juice to the drained fruit.
- Refrigerate 4 hours.
- Add bananas before serving.
I mix the mandarin juice with the pineapple juice. Usually no extra water is needed.
I use more than a cup of grapes.
This is a great make ahead fruit salad. If making it for a “pot luck” or company, I follow steps one through four the day before and refrigerate overnight.