It’s the time of year for church dinners, picnics, and backyard barbeques. I don’t know about you, but somehow it seems I’m always extra busy when it’s time to prepare something to take to those events, so I love this easy fruit salad that I can put together in just a few minutes. Louise Bruce brought this dish to one of our church homecomings many years ago. I loved the flavor and the light glaze that coats all the fruit so I tracked her down to get the recipe. I’ve made this fruit salad many times since then. It’s easy to make and delicious and I hope your family enjoys it.
1 large can of fruit cocktail (and juice)
1 medium can of pineapple tidbits (and juice)
1 can of mandarin oranges, (drained)
1 small box instant coconut cream pudding (dry from box)
Mix the fruit cocktail, pineapple tidbits, and mandarin oranges together. Sprinkle the dry coconut cream pudding over the fruit; stir until combined. Chill for at least 2-3 hours. Slice the bananas and stir into the fruit mixture a couple of hours before serving.