18 May, 2012
1 pint fat free sour cream
1 package instant vanilla pudding
20 ounces pineapple chunks in juice
Drain the juice from the pineapple chunks into a mixing bowl, put pineapple chunks aside.
Add sour cream and pudding mix to pineapple juice and blend well.
Chill in refrigerator for at least two hours before serving.
Serve with reserved pineapple chunks and other assorted fruits.
Recipe By: Jane Furbush (Linda Bradhaw’s neighbor)