Overnight Fruit Salad with Pudding Recipe
When making fruit salad, you might want something a little more than just fruit in a bowl. Have you ever tried Overnight Fruit Salad with Pudding Recipe? This fruit salad has the flavors of the traditional version in delicious creamy vanilla pudding.
Fruit salad is perfect for eating at home or it is great for taking to a picnic or party. When you add the creaminess of the pudding to the fruit salad it takes it to a whole new level. You can eat it as is or top it with homemade whipped cream.
This fruit salad is perfect for hot days when you want a dessert but you want something light and fresh. It is great on those days when you want something sweet but nothing too heavy. With this fruit dessert, you get the healthy fruit and the sweet pudding all in one.
What to Serve before Enjoying this
Overnight Fruit Salad with Pudding Recipe
Like I said this fruit salad is perfect for entertaining. If you are having a get together or a picnic, you will absolutely want to have this fruit salad with pudding.
You might be wondering what to serve with this. You might like
- Best Cowboy Texas Caviar
- Deviled Eggs
- Cincinnati Skyline Chili Dip
- Franks Red Hot Baked Wings
- Bacon Wrapped Smokies
Variations to this Fruit Salad
With fruit salad, even this version, you can add whatever fruit you like. It doesn’t have to be the fruit listed in this recipe.
Ingredients for Fruit Salad with Pudding
- Vanilla (not instant) pudding mix
- Pineapple chunks
- Mandarin oranges, drained
- Maraschino cherries
- Bananas
How to Make Overnight
Drain fruits and reserve 1 cup of the juice.
In a small saucepan, combine 1 cup of reserved (pineapple and orange) juice with the vanilla pudding.
Cook over medium heat until thickened, stirring constantly. While hot, pour over fruit. Let cool.
Cover and refrigerate either overnight or until cool. Before serving, add the sliced cherries and sliced bananas. Eat within a few days.
Overnight Fruit Salad with Pudding Recipe
Ingredients
- 1 small box of vanilla not instant pudding mix
- 1 20 oz. can of pineapple chunks drained (reserve juices)
- 1 15 oz. can mandarin oranges drained (reserve juices)
- 10-15 maraschino cherries halved
- 2 bananas sliced
Instructions
- Drain fruits and reserve 1 cup of the juice.
- In a small saucepan, combine 1 cup of reserved (pineapple and orange) juice with the vanilla pudding. Cook over medium heat until thickened, stirring constantly. While hot, pour over fruit. Let cool.
- Cover and refrigerate either overnight or until cool. Before serving, add the sliced cherries and sliced bananas. Eat within a few days.
