Fruit Salad - cooking recipe

Ingredients

3 c. buttermilk
2 boxes vanilla sugar-free instant pudding
1 (8 oz.) Cool Whip, thawed
6 c. fruit (fresh and/or canned)

Preparation

Clean fresh fruit.
Drain any canned fruit that's being used. Combine the two to equal 6 cups.
Reserve 2 cups for top.
Combine buttermilk and pudding mix in large bowl.
Fold in whipped topping.
Pour over the 4 cups of fruit.
Top with reserved 2 cups of fruit.
Refrigerate.