1 cup all-purpose flour
2 teaspoons table salt
3 cups raisins
1 (15 ounce) can whole milk
1 (1 ounce) envelope instant vanilla pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 tablespoon whipping cream
1 cup chopped green onions
20 pineapple wedges
1 cup sliced almonds
1/2 cup butter
2 cups sliced pimento
salt to taste
ground black pepper to taste
In a medium bowl, mix fruit salad greens (such as apple, banana or pineapple) with lemon juice. Stir in pudding mix, pudding mix, and whipped topping. Refrigerate 3 hours or overnight.
Prepare strawberry juice and orange zest pudding mix by whisking together 1/2 cup water, milk, fruit salad greens, pudding mix, and whipping cream. Place custard mixture in refrigerator and chill at least 4 hours before serving a 9x13 inch pan. Salt and pepper to taste.
Cool slightly and garnish with green onion slices. Place pineapple wedges on chilled pudding. Refrigerate pineapple wedge for 3 hours. Garnish pineapple with sliced almonds, then slice and serve, if desired.