Step up your fruit game with our creamy fruit salad with pudding, featuring a variety of fresh fruits covered in a creamy dreamy pudding. Dive into a bowl of fruity paradise today!
I only had to taste this fruit salad once to know I needed the recipe.
It’s that good!
I grew up eating fruit covered in Cool Whip (usually fruit from a can), but this fruit salad with pudding tastes like it has something a little extra.
Because it does!
This recipe works because it’s:
- Easily customizable. Add the fruits you love and that are in season to make this salad your own.
- Just a few ingredients. Besides the fruit, you’ll only need 2 ingredients to put this dish together.
- Perfect any time of year! Summer, winter, holidays, potlucks…this fruit salad is perfect all year long.
Wash, dry, or peel your fresh fruits and drain any canned fruits. Chop larger fruits into bite-sized pieces and add all of the fruit to a large mixing bowl.
Mix 8 ounces of whipped topping with 1.7 ounces of dry instant vanilla pudding mix.
Add the creamy pudding mixture to the large bowl and carefully fold together to avoid crushing the delicate fruit pieces.
Chill in the refrigerator until ready to serve.
Recipe Tips and Substitutions
While you can pick any fruits you’d like, choose a colorful array of fruits for both flavor and visual appeal. Think strawberries, grapes, kiwis, mandarin oranges, pineapple, and blueberries. Aim for a mix of sweet and tangy fruits.
If you make this salad in the winter when a variety of fresh fruits aren’t available, you can substitute canned fruits like pears, mandarin oranges, peaches, or fruit cocktail.
Try substituting Greek yogurt for the whipped topping for a tangy flavor with additional protein.
Add a splash of citrus juice (such as orange or lemon) to the pudding mixture to brighten up the flavors. A drizzle of honey or a touch of vanilla extract can also add depth to the overall taste.
After mixing, refrigerate the creamy fruit salad for at least an hour before serving. This allows the flavors to meld together and the pudding to set.
Just before serving, consider topping the fruit salad with additional fresh fruit. Chopped nuts (like almonds or walnuts), fresh mint leaves, or a dusting of powdered sugar can also enhance the presentation.
Creamy fruit salad is best enjoyed on the day it’s prepared. If you’re making it ahead of time, keep the fruits and pudding mixture separate until just before serving to prevent the salad from becoming too watery.
Feel free to tailor the recipe to your taste preferences. Experiment with different pudding flavors (chocolate, banana, etc.) or incorporate dried fruits, coconut flakes, or mini marshmallows for extra texture and sweetness.
More Like This
Looking for more delicious fruit side dishes? You’ll love these!
- Raspberry Jello Salad
- Spinach Strawberry Salad
- Pink Fluff
- Asian Bowtie Pasta Salad
- Persimmon Salad with Goat Cheese
What To Serve With
Creamy fruit salad with pudding is a delicious side dish that pairs well with:
- Hawaiian Turkey Burgers
- Rosemary Pork Chops
- Crock Pot Roast
- Grilled Cheeseburger Wraps
- Chicken Caesar Salad with Pasta
It also makes a wonderful dessert on its own.
The salad can also be paired with vanilla ice cream, angel food cake, or served as a topping for pancakes or waffles.
If you have leftovers, store the creamy fruit salad in an airtight container in the refrigerator. Keep in mind that the fruit may release juices over time, so consume within a day or two.
Yes, you can experiment with non-dairy whipped topping like Cocowhip, and alternative sweeteners like honey or maple syrup. Keep in mind that these substitutions might affect the final taste and texture.
Peeling the fruits is a matter of personal preference. Some fruits like kiwi and pineapple have tougher skins that may need to be removed, but for many others, leaving the skin on adds texture and nutrients.
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Creamy Fruit Salad with Pudding
- 1 banana, sliced
- 1 pound strawberries, quartered
- 6 ounces blueberries
- 3 kiwis, peeled and sliced
- 0.5 pineapple, peeled and cubed
- 2 bunches grapes
- 10.5 ounces canned mandarin oranges, drained
- 8 ounces whipped topping
- 1.7 ounces Instant vanilla pudding mix, half a regular-sized package
- Add all of the fruit to a large mixing bowl.
- Mix whipped topping with instant vanilla pudding mix in a small bowl.
- Add the creamy pudding mixture to the large bowl and carefully fold together to avoid crushing the delicate fruit pieces.
- Chill in the refrigerator until ready to serve.