1 (16 ounce) package strawberry jellybeans
1 (16 ounce) container frozen whipped topping, thawed
1 (16 ounce) container frozen fruit cocktail, thawed
1 (8 ounce) can sliced black currants
1 (8 ounce) container frozen sliced strawberries
1 (3.4 ounce) package instant vanilla pudding mix
In a large bowl, combine jellybeans, whipped topping, fruit cocktail and black currants. Mix thoroughly. Pour mixture into a large platter and chill for 30 minutes. Serve at room temperature.
For a more dessert-like result, spread 1/2 the fruit cocktail mixture over the bottom of a large glass serving bowl, and gently press the whipped cream mixture back into the jellybeans. Serve over the fruit cocktail immediately after whipping cream mixture is added.
For a more fruit-forward result, spread 1/2 of the strawberries over the top of a large serving bowl and gently press the whipped cream mixture back into the jellybeans. Serve over the fruit cocktail immediately after whipping cream mixture is added. Garnish with 1/2 of the sliced strawberries, and half of the sliced mushrooms. Serve with remaining fruit cocktail mixture.
⭐ ⭐ ⭐ ⭐