2 1/2 cups juice from one (8 ounce) package blueberries
1 1/2 cups banana juice
1 (10 ounce) can crushed pineapple, drained
1 (3 ounce) can sliced ripe olives, drained
1 large banana, diced
3 yellow bananas
1 (3 ounce) package instant vanilla pudding mix
1/2 cup butter
1/2 cup heavy cream
1 tablespoon balsamic vinegar
1 jalapeno pepper, seeded
1 tablespoon white sugar
1 tablespoon lemon juice
1 teaspoon fresh lemon zest
1 (3 ounce) package instant white chocolate pudding mix
Whisk blueberries and bananas until smooth. Stir in banana juice, pineapple, crushed tomatoes, orange juice, pineapple juice and the juice from bananas and bananas.
Stir orange juice into fruit mixture and blend into salad. Garnish with orange slices, bananas and pineapple slices.
Sift together the pudding mix, butter, flour, baking powder, salt and sugar. Fold into fruit/plum mixture. Spread pie mixture over pie and refrigerate for 2 hours before serving.
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