With a wire whisk, combine and mix pudding and buttermilk; fold in the Cool Whip.
Fold in the fruits; add the nuts, and refrigerate.
The fruit salad keeps well in the refrigerator for several days.
You may try other fruits if you like such as cherries, pineapple, and coconut--they are also delicious.
Make the fruit salad: Combine the fresh fruits in
Drain pineapple chunks, reserving juice.
Drain orange slices, reserving juice.
Drain cherries.
Place all fruit (except bananas) in serving bowl.
Combine 2 cups pineapple juice (use juice from orange slices if there is not enough pineapple juice) with vanilla pudding.
Cook over medium heat until thickened and transparent.
Pour over fruit in serving bowl.
Chill.
Add bananas right before serving.
Combine vanilla pudding and buttermilk; mix well.
Add all of the fruits and Cool Whip.
Most all fruits taste good in this, so add whatever fits your personal preferences.
Also good with mini-marshmallows.
Mix all ingredients together and chill for at least an hour.
I prefer to make the night before.
Enjoy!
If you are making for a large crowd, recipe doubles very easily!
Drain and save juice from pineapple and fruit salad.
Mix pudding and pineapple juice until smooth.
Mix fruit.
Refrigerate until chilled.
Drain the juice off the pineapple and mandarin oranges and mix with vanilla pudding.
Cook until thick according to box instructions.
Cool the pudding and add the fruit.
Slice the bananas and strawberries into fruit salad bowl.
Chill.
Cook vanilla pudding in 2 cups of the drained fruit juice. If not enough for 2 cups, add a little water.
Add the Tang to cooking pudding.
When pudding is cool, add the fruit and chill in the refrigerator.
Prepare fruit; stir in vanilla pudding.
This will thicken the salad.
Will keep several days in refrigerator.
Serves 6.
Drain fruit salad and mandarin oranges.
Drain pineapple juice (about 1 cup) and mix with instant vanilla pudding.
Set aside for dressing.
Mix all ingredients; add dressing and mix well. Refrigerate several hours or overnight.
Yields 6 servings.
Drain pineapple and peaches.
Reserve juice.
Drain mandarin oranges.
Be sure fruit is well drained.
Cook the vanilla pudding with 1 1/2 cups of juice.
Chill.
Add diced banana and apple to the fruit mixture.
Add the fruit mixture to the pudding mixture. Chill.
Dissolve Jell-O in boiling water.
Cook vanilla pudding as directed on package.
Mix jello and pudding, refrigerate overnight.
Whip cream.
Beat pudding mixture, add whipped cream, fruit, cherries and marshmallows.
Mix thoroughly, chill before serving.
Yields 6 to 8 servings.
Combine frozen strawberries and vanilla pudding.
Drain oranges, pineapple chunks, sliced peaches, sliced pears and fruit cocktail.
Add fruit to strawberries and pudding mixture.
Chill until ready to serve.
Bring juice to a boil and add vanilla pudding and tapioca pudding.
Boil about 1 minute.
Cool.
Add fruit.
Drain mixed fruit and cherries.
Drain pineapple, reserving liquid.
Slowly stir vanilla pudding and almond extract into pineapple juice until thickened.
Add mixed fruit, pineapple chunks and cherries.
Chill.
Take fruit cocktail, crushed pineapple and mandarin oranges. Drain and save juice.
When drained, add orange juice.
Then add sliced bananas.
Mix all drained
juices together and add slowly to the fruit along with 1 large box sugar-free vanilla pudding to desired thickness. Chill (will not need all the juice).
Drain juice from all 3 cans of fruit.
Take 2 2/3 cups of juice and mix with vanilla pudding.
Bring to a boil.
Cool and pour over fruit.
Add bananas.
May also add fresh strawberries and seedless grapes.
Mix pears, peaches, and pineapple in a serving bowl.
Stir pudding mix into reserved liquid from the peaches in a small saucepan over medium-low heat; cook and stir until the pudding dissolves completely and the mixture is bubbling, about 5 minutes. Pour the pudding mixture over the fruit mixture and stir to coat.
Refrigerate salad until chilled completely, at least 20 minutes.
Save 1 cup liquid from can of pineapple.
Drain all the cans of fruit.
Add package of vanilla pudding mix to the reserved cup of pineapple juice; stir until smooth.
Put all drained and fresh fruit in a large bowl.
Spread vanilla pudding mixture on top of fruit; stir until mixed well.
Combine all fruit in large bowl.
In small bowl, combine pudding mix and cinnamon.
Sprinkle over fruit and stir lightly.
Sprinkle juice over fruit 1 T at a time, stirring lightly until slightly pasty.
(Fruit will add wetness over time.).
Mix all fruits and the juices except mandarin orange juice. Add dry pudding.
Chill.
Makes a creamy fruit salad.