Pudding-Topped Fruit Salad

• 1 can (20 ounces) pineapple chunks
• 1 can (8 ounces) crushed pineapple, undrained
• 1 cup sour cream
• 1 package (3.4 ounces) instant vanilla pudding mix
• 2 medium ripe bananas, sliced
• 2 cups fresh or frozen blueberries, thawed
• 2 medium ripe peaches, peeled and sliced
• 2 cups sliced fresh strawberries
• 1 cup green grapes
• 1 cup seedless red grapes
• Fresh mint, optional

1. Drain pineapple chunks, reserving juice; refrigerate pineapple. Add water to juice if necessary to measure 3/4 cup. In a large bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended. Cover and refrigerate for at least 3 hours or until thickened.
2. In a large bowl, combine the bananas, blueberries, peaches, strawberries, grapes and pineapple chunks. Spread pudding mixture over the top. Garnish with mint if desired.

pineapple, pineapple, sour cream, bananas, blueberries, peaches, fresh strawberries, green grapes, red grapes, fresh mint

Taken from www.tasteofhome.com/recipes/pudding-topped-fruit-salad/ (may not work)