Mix together thoroughly and refrigerate until thick.
You may also add additional fruit, such as mandarin oranges, sliced peaches or bananas.
Drain any additional fruit you add.
Mix the 3 cans of fruit with juices together.
Stir
in the dry instant pudding mix.
Refrigerate until set.
Then top with Cool Whip.
When ready to serve, top with maraschino cherries or banana slices or blueberries or coconut, or a combination of any.
Preheat oven to 350\u00b0.
Melt margarine in bottom of 8 x 8-inch pan (place in oven).
Combine milk, sugar, flour and baking powder.
Stir slightly to moisten ingredients.
Pour mixture evenly onto melted margarine.
Do not stir.
Pour fruit evenly over batter.
Push apples into batter slightly.
Sprinkle cinnamon.
Bake 1 hour.
Serve hot or cold.
Use juice of fruits (one can) and mix with pudding mix.
Add fruit; chill and serve.
venly onto crust.
Arrange fruit on top of filling.
venly onto crust.
Arrange fruit on top of filling.
Toss the
fruits
together,
adding small amounts of the dry instant pudding
mix.
Be
sure to use a container that can be covered.
Refrigerate and chill.
May be eaten alone or with plain cake or cookies.
For a sweet but nutritious no-fat dessert; put chopped fruit slices in a square cake pan.
Add in canned fruit.
Sprinkle top with cinnamon-sugar-flour and flake cereal.
If raisins are included, put in fruit part, not topping, as their skins can burn. Cook for 30 minutes at 350\u00b0.
Fix topping by mixing milk, almond extract with dessert topping whip.
Beat according to directions on package, set aside.
Fold in peach pie filling, well drained fruit cocktail, marshmallows.
Turn into square baking pan.
Spread with Topping mix.
Sprinkle with grated coconut, chill.
Stir peaches, pineapple, strawberries, kiwi fruit, brown sugar and spices in a medium bowl.
Layer fruit alternately with whipped topping in large dessert or trifle bowl.
Drain pineapple, fruit cocktail and oranges.
Reserve 3 cups juice.
Drain and rinse cherries.
Mix together pudding and fruit juice.
Bring to a boil.
Let cool and mix with fruit.
If desired you can layer fruit with angel food cake and pour pudding mixture over it.
Mix fruit with grenadine syrup and Kirsch in bowl.
Cover. Refrigerate 3 hours or more.
When ready, divide mixture between 4 dessert dishes.
Top each serving with a spoon of raspberry sherbet.
Preparation time:
15 to 20 minutes.
Pour fruit and juice in baking pan (
Mix the pudding into the pineapple with juice.
Add a can of fruit cocktail or whatever fruit you wish.
Bananas can be used at last minute just before serving.
Let stand awhile or overnight. Fresh fruit can be used also.
Drain fruit; mix together being careful not to mash.
Add nuts and marshmallows to taste.
Mix Cool Whip and chill.
(I chill cans of fruit first.)
Slice about 3 pounds fruit in bowl and sprinkle with lemon juice.
Place in buttered pan.
Mix until crumbly flour, brown sugar, butter and cinnamon.
Sprinkle over top of fruit.
Bake at 375\u00b0 for 30 minutes or until fruit is cooked.
Drain cans of fruit (peaches, pears, fruit cocktail, etc.); reserve liquid.
You may have to add some orange juice concentrate or pineapple juice to have 4 cups fruit juice.
Use this to cook the boxes of pudding instead of milk.
Pour over fruit and toss. Chill and serve.
Makes for a crowd.
Half recipe for smaller portion.
Use what fruits are in season or your favorite.
Drain all the fruit.
Prepare the pudding mix according to package directions.
Fold in the whipped topping and the fruit. Refrigerate.
In a large bowl, combine fruits, marshmallows and pecans.
Fold in the Cool Whip topping and the mayonnaise into the fruit; toss lightly to combine well.
Transfer the mixture to a 8x8-inch dish.
Chill in the freezer for about 1 hour (NOT until solid).
Cut into squares.
*note* make sure that the canned fruit is VERY well drained, I like to pat off any excess moisture with a paper towel.
Also, if you plan to double this recipe, prepare in TWO separate pans.
atter or syrup.
Measure fruit and nuts into a large