Bazaar Fruit Salad
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.
- 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
- (8 oz. each) cartons whipped topping
1Drain all fruits and reserve juice. Combine fruits in a large container (rubbermaid container works well for this).
2In a large bowl, combine 14 cups of the fruit juice and all of the instant pudding. Fold in marshmallows and whipped topping.
3Pour dressing over fruit and stir. Chill at least 4 hours. Yields 300 servings