My sisters made this wonderful fruit salad during the holidays, but of course I can’t leave good enough alone so I changed it.
- 2 lg. cans mandarin oranges
- 1 lg. can pineapple chunks
- 5-6 bananas, sliced
- 2 sm. boxes of Jello coconut cream pie pudding, **the cook pudding**
- 2-3 c. grated coconut
- 1 can Eagle Brand sweetened condensed milk
In measuring cup pour condensed milk, then add juice from oranges to equal the milk requirement for pudding. Cook pudding according to package.
Drain all your fruit and combine into a casserole dish.
Sprinkle with half your coconut.
When pudding is done while still warm pour over fruit and sprinkle with the rest of the coconut.
Refrigerate for at least an hour, may be done night before.
**my sisters did not add the coconut, theirs only had the oranges, bananas, pineapple and tapioca cook pudding using only the fruit juice, no milk.** Which was also EXCELLENT!!