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Categories:Viewed: 31 - Published at: 9 years ago
Ingredients
- 5 (20 ounce) cans pineapple chunks (reserve juice!)
- 1 (8 ounce) can pineapple chunks (reserve juice)
- 4 (5 1/8 ounce) boxes vanilla instant pudding mix
- 8 (15 ounce) cans mandarin oranges, drained
- 10 red apples, chopped
Method
- Drain pineapple, reserving juice.
- Place pudding mix in large bowl.
- Measure pineapple juice, and add as much water as needed to make 6 cups.
- Stir pineapple juice into pudding mix until thickened, about 4 or 5 minutes.
- Fold fruit into pudding.
- Divide fruit salad into four 13 x 9 inch pans that have been lightly sprayed with nonstick cooking spray (like Pam)--each pan should hold about 8 cups of fruit salad.
- Refrigerate until chilled.
