|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.
31 - 40 of about 860 for fruit salad banana pudding
In large bowl ... peaches, orange sections, bananas, and apples; ... bowl combine dry pudding mix, milk and ... Fold into the fruit mixture. Cover and ... hours. Serve the salad in lettuce cups ... plates. Makes 10 servings.
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; save juice. ... in saucepan; add pudding. Cook as ... and chopped cherries in with fruit. Add pudding; mix well. Chill. Serve cold. Serves 10.
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.
Combine fruits and desired extras. ... Whip and dry pudding mix. Chill. Note: ... example: Fresh apples, grapes, strawberries, canned mandarin oranges, etc.
Drain pineapple and mixed fruit, reserve pineapple juice. Combine pineapple juice, pudding mix and instant ... Add fruits and sliced bananas. Toss gently.
Cook tapioca pudding and the 3 cups of liquid. Remove from heat and add the lemon Jello. When cool, put in fruit. At serving time, fold in the sliced banana.
Place fruit in bowl, mix pudding and Tang together. ... refrigerator before serving. Can substitute a small can of drained fruit cocktail for strawberries.
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.
Cook puddings together with 3 ... liquid from canned fruits and add water ... fruits. Refrigerate. Very quick and easy but elegant recipe. Rich and delicious.
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