Fruit Salad with Lemon Crème

Amazingly easy and delicious. If you need to stretch this recipe a bit, just add a little more fruit.  12 cups fresh fruit of your choice (peaches, nectarines, strawberries, blueberries, raspberries, bananas, grapes, cantaloupe, watermelon), washed, peeled (if desired), and cut into bite-sized pieces 1-2 cups lemon-lime soda (I use the inexpensive store brand. “Diet” is fine; just be sure that citric acid is a main ingredient.) One 3.4 ounce package (4 serving size) lemon instant pudding 1 cup milk 3 Tbsp. frozen pineapple-orange juice concentrate, undiluted 2 tsp. grated lemon or orange rind One 8-ounce container nondairy whipped topping Fresh mint or lemon or orange slices for garnish Mix all fruit together in a large bowl, pour the lemon-lime soda over the top, and mix. Set aside. Combine pudding mix, milk, juice concentrate, and citrus rind and fold into whipped topping. Pour cream over fruit and chill until serving time. (You could also scoop the fruit into individual bowls and top with a dollop of the crème.) Garnish with fresh mint and thinly sliced lemon and orange slices. Makes about 12 servings.  
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