Ingredients
2 cans (17 ounces each) fruit cocktail2 cans (20 ounces each) pineapple chunks2 cans (11 ounces each) mandarin oranges4 packages (3.4 ounces each) instant pistachio pudding mix2 cups sour cream1 carton (12 ounces) frozen whipped topping, thawedChopped pecans, optional
Preparation
Drain fruit cocktail, pineapple and oranges, reserving 3 cups juice. Set fruit aside; pour juice into a 4-qt. bowl. Add pudding mix and mix until smooth. Stir in sour cream. Add whipped topping and mix until smooth. Fold in fruit; chill for several hours. Top with pecans just before serving if desired.
