I haven’t done a recipe in a while and maybe I should put this in Susan’s Extras, but in case you never go there – well – here’s one you might love. My mom sent it to me years ago, I think we still lived in New Jersey. She promised me it would be one of the best puddings I ever ate and she was right.
It makes a lot. It requires patience. It’s very dessert like, but go ahead and place it among your big platters of cold cuts, potato salad and rolls. Are you thinking Easter brunch? This is perfect. It’s colorful and fruity with a delightful creaminess in the tapioca pudding.
Grandma Bagger’s Fruit Pudding
2 Cups mandarin oranges (two cans)
1 large can chunk pineapple
3 large bananas sliced
1 large package vanilla pudding (or two small / only use half the powder in second package)
2 small packages tapioca vanilla tapioca pudding (not instant!)
½ to ¾ cup chopped walnuts
Drain off oranges and pinapple – makes almost 2 cups of juice. Add 3 cups of water to make 5 cups. Use large pot. Add puddings to liquid and cook until it comes to full boil stirring constantly (takes a while).
Cool 5 minutes ( I put pot in large bowl filled with ice water)
Add fruit and nuts. Chill for at least 1 ½ hours.
Image: digitalart Free Digital Photos