It’s fall so all the fruits usually used in a fruit salad are not available.  I make this fruit salad all year to add a lite a refreshing side dish. Here’s the base you add rest!

FRUIT SALAD

1 (2.75 oz.) package vanilla tapioca pudding, 1 (15 oz.) can fruit cocktail,  1 (15 oz.) can mandarin orange, drained, 1 (15 oz.) can pineapple tiblets, drained, 1/4 teaspoon salt, 1/4 cup maraschino cherries, 2 drops vanilla extract, 1/4 cup walnuts, roughly chopped, 2 cups miniature marshmallows, raspberry sherbet ring.

Sherbet Ring:  dissolve 1 (  ) package of raspberry gelatin in 2 cups of boiling water. Add 1-pint raspberry sherbet, mix until the sherbet melts. Pour into a 5-cup ring mold. Refrigerate until firm.

Prepare pudding according to package directions, substitute fruit juice (from the fruit cocktail, pineapple tiblets, and mandarin orange juice) for milk. Get out a bowl, add all the fruit and juices into the bowl, mix well.  Fold in the whipping cream, extract, nuts, pudding, and marshmallows. Pour the fruit mixture into the sherbet ring.