Rochelle's Fruit Salad

• 2 cups canned pineapple chunks or 2 cups fresh pineapple, liquid reserved if canned
• 1 pint fresh strawberries, halved if large
• 1 pint fresh blueberries
• 2 cups purple seedless grapes, halved
• 1 14 cups skim milk
• 12 cup light sour cream (don't do full fat-it's too thick)
• 1 (3 1/2 ounce) package low-fat banana instant pudding mix (smaller of the two sizes)
• 8 ounces canned crushed pineapple, undrained

1. Place all the prepped fruit in a large bowl.
2. In a medium bowl blend the milk and sour cream with a hand mixer.
3. Add the instant pudding mix and blend for 2 minutes.
4. Stir in the crushed pineapple until combined.
5. Pour the pudding mixture over all the fruit and gently fold the fruit into the mixture.
6. Cover and chill for several hours to let the flavors combine.
7. When you go to serve you can add a little of the reserved pineapple juice from the can of pineapple chunks if you feel the salad is too gloppy or thick.
8. The mixture should be creamy not overly thick.

pineapple, fresh strawberries, blueberries, purple, milk, light sour cream, banana instant pudding, pineapple

Taken from www.food.com/recipe/rochelles-fruit-salad-442804 (may not work)