Makes: 10 to 12 servings
"I often make this and it uses frozen orange juice concentrate, sour cream and instant pudding. Sometimes I fold in some whipped topping instead of sour cream."
1 can (20 ounces) pineapple tidbits
1 can (11 ounces) mandarin orange segments
1 can (15 ounces) plus 1 can (8 ounces) peach slices, drained
1 package (4-serving size) instant vanilla pudding mix
1/3 cup frozen orange juice concentrate, thawed (do not reconstitute)
¾ cup sour cream
2 medium apples, cored and chopped
3 medium bananas, sliced
Preparation:
Drain each can of fruit separately for 1 hour in the refrigerator, reserving pineapple and mandarin juices. Place all of the pineapple juice in a 2-cup measure.
Add mandarin orange juice to yield 1½ cups. Set aside.
Combine pudding mix with the 1½ cups juice and the orange juice concentrate.
Beat with rotary beater until blended, 1 to 2 minutes. Beat in sour cream.
Combine pudding mixture with the canned and fresh fruit. Cover and chill.
