Title: Debbie's Tangy Fruit Salad
Categories: Dessert Fruit
Yield: 8 Servings
| 1 | cn | Pineapple chunks, 20 oz. |
| | | Drain and reserve juice |
| 1 | pk | Vanilla pudding, instant, |
| | | (3.4 oz) |
| 1/4 | c | Tang (or other dry orange- |
| | | Flavored instant breakfast |
| | | Drink mix) |
| 1/2 | c | Apricot nectar |
| 1 | cn | Fruit cocktail (16oz) drain |
| 1 | cn | Mandarin oranges, drained |
| 2 | | Bananas, sliced |
| 2 | | Apples or pears, cut into |
| | | Chunks |
| 1 | c | Strawberries or raspberries |
| | | Fresh (optional) |
In a small bowl, combine 1/2 cup of the reserved pineapple juice, apricot
nectar, pudding mix, and dry Tang, set aside. In a large bowl, combine all
the fruit. Fold juice/pudding mixture into the fruit. Refrigerate before
serving. (This is a highly successful church brunch recipe).