Saturday, July 21, 2012

TANGY FRUIT SALAD

1 can (15-oz) fruit cocktail
1 can (20-oz) chunk pineapple
1 can (20-oz) sliced peaches, drained and chunked
3 bananas, sliced
1 box (4-serving size) instant vanilla pudding mix
1/4 cup Tang drink mix

In a large bowl combine the instant pudding mix and the Tang drink mix.  Add the fruit cocktail, pineapple, and peaches.  Mix together well to dissolve the pudding and Tang.  Add the bananas and stir gently to coat.  Chill until serving time.


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