When I make a dish for a crowd, I like to come up with something that is irresistible. You know a dish is just that when you watch people taking turns to dip their skewered banana, strawberry or pineapple chunk into a bowl of orange pudding dip. This cold fruit dip was introduced to the family by my grandmother more than forty years ago.
This dip is best served in a separate bowl next to fruit-filled pineapple halves. Guests are to spear a piece of fruit (pineapple, strawberries, cantaloupe, banana) with a toothpick and dip it in the orange pudding and then eat it. The dip goes fast and my family stands around the bowl, spearing-dipping-eating until the beloved dip is gone.
This year I added green grapes to the fruit salad and most of them were still left in the pineapple shell when the last dollop of dip was gone. We were laughing that the grapes probably weren't popular because, in terms of fruit real estate, they would hold the least amount of dip when dunked.
The recipe isn't scientific. Add and subtract amounts to suit you, but remember that the goal is to make a dip that will cling to the fruit. The dip will thicken a little more in the refrigerator.
Irresistible Orange Fruit Dip
2 boxes (5.1 oz) box Jell-O INSTANT vanilla pudding (*1 box is a backup, but lately I've added all of it to make really thick dip)
1 cup cold orange juice
1 cup cold milk (2% preferred)
1 cup sour cream
With an electric mixer, beat 1 box of instant pudding mix with orange juice, milk and sour cream until thick. If the mixture seems too thin, sprinkle in more pudding from the second "reserve" box of pudding to help restore the thickness. Chill in refrigerator until cold and thick, at least an hour. Serve with fresh fruit and toothpicks. And stand back.