Bazaar Fruit Salad
BAZAAR FRUIT SALAD
|4 gal||fruit cocktail|
|4 gal||pineaple tidbits|
|6 can(s)||mandarin oranges (large)|
|9 box||(3 oz. each) instant vanilla pudding|
|5 box||(3 oz. each) instant lemon pudding|
|2 pkg||(10 oz. each) miniature marshmallows|
|2||(8 oz. each) cartons whipped topping|
Pinched by mmgyrl, and 41 more.
Tyndall, SD (pop. 1,067)
Member Since Sep 2011
This is the fruit salad recipe that the local Catholic church serves every year at their annual bazaar. Cook time is the time to chill the salad.
Drain all fruits and reserve juice. Combine fruits in a large container (rubbermaid container works well for this).
In a large bowl, combine 14 cups of the fruit juice and all of the instant pudding. Fold in marshmallows and whipped topping.
Pour dressing over fruit and stir. Chill at least 4 hours. Yields 300 servings