Skip to main content
Epicurious
Cookbooks

Fruit Bowl

Recipe information

  • Yield

    serves 12¿15

Ingredients

3 tablespoons orange Tang Breakfast Drink mix
One 15 1/2-ounce can pineapple chunks, drained, juice reserved
One 3.4-ounce box instant lemon pudding mix
One 16-ounce can chunky mixed fruit, drained
One 11-ounce can mandarin oranges, drained
One 6-ounce jar maraschino cherries
3 large bananas

Preparation

  1. Stir the Tang into the pineapple juice. Add the lemon pudding mix and stir well. Combine the pineapple, mixed fruit, oranges, and cherries, then mix the fruit and pudding mixtures together; toss well. Refrigerate until ready to serve. Just before serving, slice and add the bananas.

Paula Deen's Kitchen Classics
TagsFruit DessertDessertPineappleFruitBananaNut FreeDairy FreeVegetarianEasyMake AheadNo-CookCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.