Tropical Fruit Salad
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Tropical Fruit Salad
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| Servings |
| 61 cup servings |
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Ingredients
- 0.5 ounce instant vanilla puddingsugar free, fat free
- 1/2cup milkskim
- 2cups whipped toppingfat free
- 3Tablespoons coconut flakesunsweetened
- 1 1/2cups pineapplefrozen, cubed
- 1 1/2cups mangofrozen, cubed
- 1cup bananasfrozen, cubed
- 1 1/2cups peachesfrozen, cubed
- 3Tablespoons pecanschopped
Instructions
- Clean and prep your area.
- Remove fruit and whipped topping from the freezer and thaw to your liking.
- Add your pudding mix and skim milk to a large bowl and mix until well combined and there are minimal lumps.
- Once the pudding is done, add the whipped topping to the bowl. Fold pudding and whipped topping to combine.
- Next, add in the coconut flakes, thawed pineapple, mango, bananas, and peaches, and mix all together.
- Top off the fruit salad with chopped pecans and serve.
- Note: Fruit salad can be served as is or frozen to eat at an ice cream consistency. Fruit salad stores well in the refrigerator for 2 days (more time may experience the separation of ingredients) or in the freezer for 1 week.
Recipe Notes
