Saturday, December 31, 2011

Orange Dip for Fruit

Orange Dip For Fruit
Yield 4 ½ cups

1 cup orange juice
1 package (3.4 ounces) instant vanilla pudding mix
1 cup (8 ounces) sour cream
1 carton (8 ounces) frozen whipped topping, thawed
Assorted fresh fruit

In a large bowl, whisk orange juice and pudding mix. Whisk in sour cream. Fold in whipped topping. Transfer to a serving bowl; serve with fruit. Refrigerate leftovers.

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