Pudding Fruit Salad

4.88 from 33 votes

My pudding fruit salad is sweet, creamy and full of fresh fruit, and it looks like you spent a lot more time on it than you did.

Prep Time10

Chill Time1

Total Time1 10

Course: Dessert, Side Dish

Cuisine: American

Servings: (1-cup servings)

Calories: 82kcal

Author: Jennifer Fishkind

Ingredients

1 (8 ounce) container whipped topping thawed
3½ tablespoons (½ of a 3.4 ounce box) instant vanilla pudding
2 cups seedless green grapes
2 cups sliced fresh strawberries washed and capped
2 cups mini marshmallows
1 (20 ounce) can pineapple tidbits drained
2 (11 ounce) cans mandarin oranges drained

Instructions

Add the thawed whipped topping to a large mixing bowl.
1 (8 ounce) container whipped topping
Sprinkle the 3½ tablespoons of instant vanilla pudding over the whipped topping. Whisk until the pudding and whipped topping are completely combined.
3½ tablespoons (½ of a 3.4 ounce box) instant vanilla pudding
Add the grapes, sliced strawberries, mini marshmallows, pineapple and mandarin oranges. Stir until the fruit and marshmallows are completely coated. Cover and chill in the refrigerator for 1 hour before serving.
2 cups seedless green grapes, 2 cups sliced fresh strawberries, 2 cups mini marshmallows , 1 (20 ounce) can pineapple tidbits, 2 (11 ounce) cans mandarin oranges

Notes

Tips:

Sprinkle the dry instant pudding mix right over the whipped topping. Don't make the pudding by the box directions or add milk, and whisk until no dry powder is left.
Use instant pudding only. Cook-and-serve pudding needs heat to thicken, and nothing in this salad gets cooked.
Drain the pineapple and mandarin oranges well so the salad doesn't turn watery.
You can make it up to a day ahead. Stir it gently before serving, since it thickens a little overnight. For marshmallows that hold their shape, stir them in closer to serving.
Red or black seedless grapes, drained crushed pineapple, chopped pecans or walnuts, and drained halved maraschino cherries all work.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing it, because the whipped topping and fruit turn watery when they thaw.

Nutrition