Quick, easy, delicious and nutritious.
Drain the pineapple and reserve the juice. Mix the juice with the pudding and Tang. Drain remaining canned fruits and add fruit to the Tang and pudding mixture. Slice and add the bananas.
* This can be prepared ahead of time, but don't add the bananas until ready to serve.
I often do this as a last minute addition to breakfast, brunch, or as a 'dessert' at dinner. I just use whatever fresh and canned fruit I have available: diced pears or peaches, fresh grapes, cherries, cans of tropical fruit salad, fresh apple chunks. Just add and stir until you have the amount you want to serve. The sauce is very flexible in allowing you to add an extra can of this or that if unexpected guests drop in.
By Sandy from Elon, NC
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