Pudding Mix Winter Fruit Salad Recipes

WINTER FRUIT SALAD

Steps:

• Drain pineapple and set juice and pineapple aside. In a saucepan, combine pudding mix and reserved pineapple juice. Cook and stir over medium heat until thickened. Transfer to a bowl and cool. , Fold in fruit, nuts, coconut and reserved pineapple. Chill until serving. Garnish with whipped topping if desired.

WINTER FRUIT SALAD

Steps:

• In a medium saucepan, combine the quinoa and water and bring to a boil. Simmer over low heat stirring often, until tender, about 12 minutes. Drain and cool completely.
• In a small bowl, combine the kumquats, cilantro, olive oil, lemon juice and salt. Allow to steep for 5 minutes.
• In a large bowl, combine the quinoa, pear and cucumber. Add the dressing and toss well. Add the watercress and toss again and serve.

FRUIT SALAD PUDDING

Steps:

• Drain pineapple and oranges, reserving juices in a 2-cup measuring cup; set fruit aside. Add enough water to juices to measure 1-1/2 cups. In a saucepan, whisk the juices and pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Cool to room temperature, stirring occasionally., Fold in the strawberries, cherries and reserved pineapple and oranges. Cover and refrigerate. Just before serving, fold in bananas.

PUDDING MIX WINTER FRUIT SALAD

Steps:

• Drain pineapple, reserve juice. Dissolve orange juice concentrate in the pineapple juice.
• Mix instant pudding into the juice, add sliced bananas, pears, apricots, and peaches (bite sizes). Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator.

FRUIT SALAD WITH PUDDING!

Steps:

• In a large bowl, combine peaches, pineapples, and vanilla pudding mix.
• This includes the juices from the cans.
• Mix well until pudding is dissolved.
• Stir in strawberries, banana, blueberries, grapes, and sugar if desired.
• Chill.

PUDDING FRUIT SALAD

Steps:

• In a medium bowl, mix pudding and whipped topping.
• Gently stir in grapes, marshmallows, oranges, and pineapple. Add strawberries; toss gently to coat.
• Serve immediately or store in refrigerator up to 8 hours.

FRUIT PUDDING SALAD

Steps:

• Drain canned fruits.
• Core and chop apples.
• Combine all fruit in bowl and set aside.
• Beat box of pudding with cold milk and orange juice concentrate for 2 minutes.
• Beat in sour cream.
• Fold this mixture into fruit mixture.
• Cover and chill thoroughly.

FRUIT PUDDING SALAD

Steps:

• Pour the pineapple juice into a 1-cup measuring cup. If the pineapple juice does not equal 1-cup, then add mandarin orange juice until the cup is full.
• In a microwave-safe bowl, combine the dry pudding mix with the 1 cup of reserved pineapple juice; stir well.
• Microwave the pudding mixture on HIGH for 3 to 4 minutes until the mixture thickens and boils, stirring once during cooking. After the pudding boils, add the pineapple and mandarin oranges.
• Cover with plastic wrap and refrigerate at least 4 hours to chill .
• Prior to serving mix in the bananas and maraschino cherries (coconut or walnuts may be substituted for the cherries) Fresh fruit may be added at this time, if desired (see note).
• NOTE: Feel free to add sliced, fresh fruit (about 2 cups or so) to the pineapple-orange pudding mixture.