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Country Kitchen
July 1, 2011 Previous Recipe | Next Recipe
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ORANGE FLUFF
CHEESEBURGER SOUP
RITZY CHICKEN
MAMMA’S SUNDAY ROAST
KEY LIME PIE
FRUIT SALAD
CHEESE DIP IN A BREAD BOWL
CHEESY CHICKEN BAKE
SIMPLE STICKY BUNS
PULL APART BACON BREAD
FRUIT SALAD

1 (3 ounce) package instant vanilla pudding
1 (8 ounce) sour cream
1 (16 ounce) can peaches, drained and chopped, juice reserved
1 (16 ounce) can pineapple tidbits, drained, juice reserved
1 (15 ounce) can mandarin oranges, drained
1 granny smith apple, chopped

Mix pudding with pineapple juice and sour cream (if mixture seems too thick, add some of the peach juice). Add fruit. Chill and serve.





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