Orange Cream Fruit Salad-Rhonda Kottemann

By á-1336

Ingredients

• 1 small (3.4 oz) package instant vanilla pudding mix
• 1 1/2 cups milk
• 1/3 cup frozen orange juice concentrate, thawed
• 3/4 cup sour cream
• 1 (20 oz) can pineapple tidbits
• 1 (16 oz) can peach slices
• 1 (11 oz) can mandarin orange slices
• 2 medium bananas
• 1 medium apple
• 1 cup seedless grapes
• 3/4 cup pecans or English walnuts

Preparation

Step 1

Make the dressing: In a medium mixing bowl, combine the dry pudding mix, milk and thawed orange juice concentrate. Beat with a rotary beater or an electric mixer on medium speed for 2 minutes or until the mixture is smooth and thickened like pudding. Mix in the sour cream. Set the dressing aside.

Prepare fruits and nuts: Drain the canned fruites thoroughly. This is very important in order to keep the salad from becoming too runny. Chill the drained juices for a refreshing drink later in the day. Peel and slice the bananas. Core and dice apples, you may choose not to peel them to add color to the salad. Halve the grapes. Break the nuts into pieces.

Mix fruits and nuts: Combine fruits and nuts in a large serving bowl. You may choose to use a crystal bowl or something less formal. A large Tupperware bowl with a seal is great for toting to holiday parties.

Add dressing: Gently fold in the orange dressing. Be sure not to stir too much; just lift the fruits gently and fold over to allow the dressing to cover all of the ingredients. If you mix too much, the dressing will be too runny.

Refrigerate: Cover and chill for at least 4 hours but preferably overnight.