2 cn Fruit cocktail (17-oz. each) 2 cn Pineapple chunks(20-oz. ea.) 2 cn Mandarin oranges (11-oz. ea) 4 pk Instant pistachio pudding -mix (3.4 oz. each) 2 c Sour cream 1 Carton frozen whipped -topping (12-oz) Chopped pecans, optional Drain fruit cocktail, pineapple and oranges, reserving 3 cups juice. Set fruit aside; pour juice into a 4-qt. bowl. Add pudding mix and mix until smooth. Stir in sour cream. Add whipped topping and mix until smooth. Fold in fruit; chill for several hours. Top with pecans just before serving, if desired.
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