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    Mandarin Orange Salad


    Source of Recipe


    Cindy Ziliak

    List of Ingredients




    20 ounces pineapple chunks in juice
    15 ounces mandarin orange segments --
    3 ounces tapioca pudding mix
    3 ounces vanilla cook and serve pudding mix
    6 ounces maraschino cherries, drained
    2 medium firm bananas, sliced

    Recipe



    Drain pineapple and oranges, reserving juices; set fruit aside. Add water to juices to equal 3 cups; pour into a saucepan. Add pudding mixes; cook over medium high heat, stirring constantly until thickened and bubbly, 5-10 minutes. Remove from the heat; cool. Place pineapple, oranges and cherries ina 2 quart bowl; pour dressing over and stir to coat. Chill for several hurs. Add bananas just before serving. Yield: 6-8 servings.

 

 

 

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