1 pkg. (3 ¾ oz.) vanilla pudding (not instant)
1 pkg. (3 ¼ oz.) vanilla tapioca pudding mix
1 can (11 oz.) mandarin oranges
1 can (20 oz.) pineapple chunks
3 bananas, sliced
1 Tbsp. frozen orange juice concentrate

In saucepan combine puddings. Drain mandarin oranges and pineapple reserving juices. To this juice add enough water to make 3 cups liquid. Add orange juice concentrate and stir until dissolved. Stir into pudding mixes. Cook over medium heat until thick. Cool slightly and pour over fruit in bowl. Blend. Serve immediately or chill before serving. 6 to 8 servings

“I got this from the Salt Lake Tribune, I tried it and liked it.”

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