|by Louise Spilsbury|
This title is part of a series that introduces young readers to key foods, looking at how they reach our plate, and what they provide nutritionally.
Results 31 - 40 of about 860 for fruit salad banana pudding
Drain both fruits. Add water to make 2 cups juice. Cook vanilla pudding in juice. Add fruits. Add bananas. Chill in refrigerator overnight.
Drain fruit, keeping 3 cups of juice to mix with vanilla pudding. Mix with fruit. Add bananas just before serving. Makes 3 or 4 quarts.
Drain fruit; save juice. ... in saucepan; add pudding. Cook as ... and chopped cherries in with fruit. Add pudding; mix well. Chill. Serve cold. Serves 10.
Drain juice off ... and oranges. (That makes 1 cup.) Mix juices with one box of pudding. Cook over low heat until thick. Let cool. Pour over fruit. Chill.
Drain fruit and reserve then pineapple juice. Combine pudding mix and pineapple juice and Tang. Mix with fruit, toss gently and chill.
Drain the fruit. Save juice ... cocktail. Add the Tang. Stir. Add the vanilla pudding. Mix with fruit. Refrigerate until thickened. Other fruits may be used.
Drain fruit cocktail, pineapple and ... 1/4 cups. Cook pudding with the 1 ... is best to add bananas about an hour before serving so they won't discolor.
Combine fruits and desired extras. ... Whip and dry pudding mix. Chill. Note: ... example: Fresh apples, grapes, strawberries, canned mandarin oranges, etc.
Prepare fruits in large bowl. Mix pudding and buttermilk. Fold in Cool Whip. Pour mixture over fruit and stir. Optional: sprinkle with angel flake coconut.
NOTE: Use all juices from canned fruit. Combine all ... add dry instant pudding mix. Last, fold ... an easy way to join in preparing food away from home.
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