Orange Cream Fruit Salad

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.

Orange Cream Fruit Salad

1 can mandarin oranges (11 oz), drained
1 can (20 oz pineapple tidbits, drained
1 can (16 oz) peach slices, drained
2 medium firm bananas, sliced
1 medium apple, chopped
1 package of instant vanilla pudding (3.4 oz)
1 1/2 cups milk
1/3 cup frozen orange juice concentrate
3/4 cup sour cream

In a large salad bowl, combine fruits and set aside. In a small mixing bowl, beat pudding mix, milk and orange juice concentrate for 2 minutes. Add sour cream, mix well.....spoon over fruit, toss to coat. Cover and refrigerate for 2 hours. 8 – 10 servings.