Recipe by Tracy Carpenter
I did not measure some of the fruit in this so just use as much as you want.
Wash and prepare all fresh fruit and put in separate bowls. Drain peaches and pineapple chunks. Remember to save the juice! Cut the peaches and pineapple chunks into smaller pieces and put in separate bowls. Mix pudding mix and tang into the peach and pineapple juice until dissolved. Pour a very small amount over each fruit and stir to coat. Drain well and then layer each fruit in a dish of your choice. I chose a clear glass dish. I put the crumbled pound cake in first then add peaches, then the green grapes, red grapes, pineapples, strawberries and last blueberries. Top with cool whip and garnish with strawberries and blueberries. To make this a faster dish you can mix all the fruit together and you do not have to drain the pudding and tang mixture from it. Add other fruits too, like kiwi and cantaloupe and others.
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