Tuesday, March 6, 2007
Pistachio Fruit Salad
1 (17 oz) can fruit cocktail 1 (20 oz) can pineapple chunks 1 (11 oz) can mandarin oranges 2 (3.4 oz) packages instant pistachio pudding mix 1 C sour cream 6 oz whipped topping chopped pecans (optional) Drain fruit cocktail, pineapple and oranges, reserving 1 1/2 cups juice. Set fruit aside. Pour juice into a 4 qt bowl. Add pudding mix and mix until smooth. Stir in sour cream. Add whipped topping and mix until smooth. Fold in fruit; chill for several hours. Top with pecans just before serving if desired. |
