Fancy Fruit Salad

Let’s make it

1. Drain canned fruit, reserving 1 cup juice; add water if needed to reach 1 cup.
2. Whisk juice and pudding mix in a saucepan. Cook over medium heat, stirring constantly, until bubbling and thickened, about 3–5 minutes.
3. Cool, then refrigerate about 1 hour. If very thick, loosen with reserved juice or water, 1 tablespoon at a time.
4. Cut apples and pears into bite-size pieces. Fold all fruit into the cooled pudding. Cover and refrigerate until serving.

From the complete review edition, page 40. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.