Orange Cream Fruit Salad is a delicious fruit salad that includes oranges, pineapple, bananas, and sweet orange cream! It’s the perfect accompaniment to Easter supper!
Ingredients
Instant vanilla pudding mix, 3 oz.
3/4 gallon-1 1/2 gallon milk
1/3 cup orange juice concentrate (frozen)
Cool Whip 8-ounce container
Pineapple chunks or nibbles, 20 oz. can, fully drained
11 oz. mandarin oranges, properly drained
2 sliced bananas
Instructions
Combine the pudding mix, milk, and orange juice concentrate in a mixing dish.
Beat for about 2 minutes on medium speed with an electric mixer, then fold in the Cool Whip. Chill for 2-3 hours, or until ready to serve, after gently mixing in the fruit.
Chill for 2-3 hours, or until ready to serve, after gently mixing in the canned fruit. You may add extra fruit if desired. I frequently add different oranges, bananas, strawberries, and small marshmallows occasionally. If you’re going to add apples and/or bananas, do so right before serving. Enjoy!!
*Despite the fact that we’ve cooked this dish hundreds of times with great success, we’ve had some complaints that the salad is too soupy. So, our recommendation is to start with 3/4 cup of milk and add more if the consistency is too thick for your preference.
