Friday, September 9, 2016

Junk Food Fruit Salad

I love fresh fruit, and few things are better than a big bowl of fresh pineapple, strawberries, raspberries, mangoes, and kiwis all chopped up and tossed together.  So why does fruit salad made with canned fruit, pudding mix, and Cool Whip still so good?  I have no idea, but it is.  I've been making this recipe a couple of times a year for a long time now (with a special version at Christmas), so I think it deserves to be on my blog.  It may be low brow, but I kind of am too, so there you go.
You can use whatever flavor instant pudding mix you like.  Pistachio is the norm, and that's what I use at Christmas, but the rest of the time, I always use cheesecake pudding mix.  Also, the exact amount of fruit you use is up to you.  This time I used only two cans in addition to the pineapple (pears and peaches), but I often use 4 or so cans, and like for at least a couple of those to be a tropical fruit mix with mango, papaya, and pineapple.  Sometimes I also add grapes or bananas, but bananas only if it will be eaten quickly.
 Junk Food Fruit Salad
20 oz can crushed pineapple, with juice
3 oz box instant cheesecake pudding mix
2-4 additional cans of fruit, drained and cut into bite sized pieces if necessary
optional: 1 1/2 C mini marshmallows
8 oz tub Cool Whip, thawed
Drain pineapple juice from can into large mixing bowl.  Add pudding mix and stir until well combined and smooth.  Stir in crushed pineapple, then remaining fruit and mini marshmallows.  Fold in Cool Whip until evenly mixed.  Refrigerate for a couple of hours before serving.  This keeps well in the refrigerator for 4 days or so.
Yield: 8 to 12 servings

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