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Contributed by: Becky Stegall in â€œRecipes and Remembrancesâ€� By
16-oz. can pear halves, undrained and chopped
2 bananas, sliced
2 apples, cored and cubed
15-1â�„4 oz. can pineapple chunks, undrained
10-oz. pkg. strawberries, thawed and drained
83â�„4-oz. can fruit cocktail, undrained
1â�„2 cup maraschino cherries
31â�„2 oz. package instant pudding
Chop pear halves, slice the bananas and core and cube the apples. Combine pear halves with liquid, pineapple with liquid, bananas, apples, strawberries, fruit cocktail with liquid and cherries. Stir in pudding mix and blend well. Cover and refrigerate eight hours or overnight. Use a slotted spoon to serve mixture. This also goes well over pound cake slices.
(This recipe was contributed as part of a "Cook of the Week" feature.)