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Margaret's Fruit Salad - Fruit Salad
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Creamy Fruit Salad

Karen Jourdan Bauch


  • 2 cans fruit cocktail
  • 4 large, firm bananas
  • 2 boxes Jello instant vanilla pudding
  • 4 cups (950 ml) cold milk
  • 1/4 cup (60 ml) chopped pecans
  • Prepare pudding as directed on the box.
  • Chill 7 minutes.
  • Slice bananas into 1/2 inch rounds.
  • Drain fruit cocktail thoroughly.
  • Slowly blend fruit into the pudding.
  • Make sure fruit is evenly distributed throughout the pudding.
  • Chill 30 minutes.
  • Sprinkle nuts on top and serve.
This dish must be served the day you make it. It does not keep well in the refridgerator for long periods of time.

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