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Use all of orange juice and enough pineapple juice to make 1 cup juice and mix with vanilla pudding in a small saucepan. Cook until thick and clear; cool. Add fruit, except bananas. Before serving, add sliced bananas. Stir, making sure all the banana slices are well coated with pudding mixture. Bananas will keep in this for several days without turning dark.
By Robin from Washington, IA
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(Archived Dec 17, 2009)Glazed Fruit Salad
By Robin from Washington, IA
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By Grandma H
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