Pudding-Topped Fruit Salad

Ingredients:
1 can (20 ounces) pineapple chunks
1 can (8 ounces) crushed pineapple, undrained
1 cup (8 ounces) 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
Directions:
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.
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. Yield: 12-14 servings.
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