Seeing mom make this on Saturday night was an easy way to tell that we would be having company for breakfast on Sunday morning.
2 (20 oz.) cans pineapple chunks
2 (15 oz.) cans mandarin oranges
1 (3 oz.) pkg. tapioca pudding mix
1 (3 oz.) pkg. cook-and-serve vanilla pudding
1 (6 oz.) jar maraschino cherries, drained
4 med. firm bananas
Drain pineapples and oranges, reserving juices. Set fruit aside. Add water to the juices to equal 3 cups. Pour into a saucepan. Add pudding mixes. Cook over medium high heat, stirring constantly until thickened and bubbly, 5 to 10 minutes. Remove from heat. Cool. Place pineapples, oranges, and cherries in a 4 quart bowl. Pour the dressing over the fruit and stir to coat. Chill for several hours. Add the bananas just before serving.
No comments:
Post a Comment