Vanilla Fruit Salad for Sixty Plus

1. 1

   Drain pineapple, reserving juice.

2. 2

   Place pudding mix in large bowl.

3. 3

   Measure pineapple juice, and add as much water as needed to make 6 cups.

4. 4

   Stir pineapple juice into pudding mix until thickened, about 4 or 5 minutes.

5. 5

   Fold fruit into pudding.

6. 6

   Divide fruit salad into four 13 x 9 inch pans that have been lightly sprayed with nonstick cooking spray (like Pam)--each pan should hold about 8 cups of fruit salad.

7. 7

   Refrigerate until chilled.

No additional tips available.