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Whip up a bowl of Pudding Fruit Salad, a Creamy Fruit Dessert that’s sweet, refreshing, and oh-so-easy to make! This nostalgic favorite blends creamy vanilla pudding with juicy fruits for a delightful mix that’s perfect for potlucks, picnics, or family gatherings. Ready in minutes with endless customization options, it’s a guaranteed crowd-pleaser for any occasion.

Why You’ll Love Pudding Fruit Salad

Pudding Fruit Salad shines as a Creamy Fruit Dessert:

Quick Prep: No cooking, done in 15 minutes.
Customizable: Swap fruits or pudding flavors with ease.
Versatile: Serve as a side, snack, or light dessert.
Make-Ahead: Chills beautifully for stress-free hosting.
I make this Creamy Fruit Dessert for every summer barbecue, and it’s always a hit!

Ingredients for Pudding Fruit Salad

Here’s what you’ll need for Pudding Fruit Salad (serves 6–8):

1 box (3.4 oz) instant vanilla pudding mix (dry)
1 can (20 oz) pineapple chunks (with juice)
1 can (15 oz) mandarin oranges, drained
1 cup seedless grapes, halved
2 bananas, sliced
1 cup strawberries, sliced
1 cup mini marshmallows (optional)
1 cup whipped topping, thawed (optional)
1 tbsp lemon juice (for bananas)

Ingredient Tips:

Pudding Mix: Vanilla is classic; cheesecake or white chocolate adds flair.
Fruit: Use fresh or canned; drain canned fruit except pineapple to avoid excess liquid.
Bananas: Toss in lemon juice to prevent browning.
Whipped Topping: Adds fluffiness; Cool Whip or homemade works.
Grapes: Red or green for color contrast; halve for easier eating.

Directions for Pudding Fruit Salad

Let’s create this refreshing Pudding Fruit Salad!

Prepare Pudding Base

In a large mixing bowl, I combine 1 can pineapple chunks (with juice) and 1 box dry vanilla pudding mix, stirring until smooth and thickened, about 1 minute.

Add Fruits

I gently fold in 1 can drained mandarin oranges and 1 cup halved grapes, coating them evenly in the pudding mixture.

Incorporate Fresh Fruits

I add 2 sliced bananas and 1 cup sliced strawberries, sprinkling the bananas with 1 tbsp lemon juice to keep them fresh. I mix gently to avoid crushing the fruit.

Add Extras

If using, I fold in 1 cup mini marshmallows for sweetness. For extra creaminess, I stir in 1 cup whipped topping until just combined.

Chill and Serve

I cover and chill the salad in the refrigerator for at least 30 minutes to meld the flavors. I stir gently before serving chilled.

Nutrition

Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: ~45 minutes
Servings: 6–8
Calories: ~220 kcal per serving (without optional ingredients)
Macros per Serving: 35g carbs, 2g protein, 3g fat, 2g fiber

Variations for Pudding Fruit Salad

Try these twists on Pudding Fruit Salad:

Tropical Vibes: Swap grapes for mango and add coconut flakes for a Creamy Fruit Dessert with island flair.
Berry Blast: Use mixed berries (blueberries, raspberries) and cheesecake pudding mix.
Nutty Crunch: Stir in ½ cup chopped pecans or almonds for texture.
Low-Sugar: Opt for sugar-free pudding and fruit canned in juice, not syrup.
Fluffier Texture: Double the whipped topping for a cloud-like Creamy Fruit Dessert.

Serving Ideas:

Pair with Layla Cooks’ Fresh Orange Scones for a delightful brunch spread.
Serve with grilled chicken or sandwiches for a Creamy Fruit Dessert at picnics.
Use fresh fruit for vibrant flavor; chill well before serving to enhance creaminess.

Storage

I store Pudding Fruit Salad in an airtight container in the refrigerator for up to 3 days.
I stir gently before serving to redistribute the creamy coating, as it may settle overnight.
I avoid freezing, as the fruit and pudding texture degrades, making it unsuitable for thawing.
For best freshness, I prepare no more than a day ahead, especially with fresh bananas, to maintain color and texture.

FAQs About Pudding Fruit Salad

Here are some common questions about this recipe:

What kind of pudding works best?
Vanilla pudding is classic, but you can also try cheesecake, banana cream, or white chocolate flavors.

Can I use fresh fruit instead of canned?
Yes, fresh fruit works great—just add extra fruit juice or a splash of milk to help the pudding activate.

Will bananas turn brown?
They can. Toss them in lemon juice before mixing to slow oxidation.

Can I make this in advance?
Yes, it’s best made at least 30 minutes ahead, but no more than a day in advance for best freshness.

Can I use cooked pudding instead of instant?
This recipe is designed for instant pudding. Cooked pudding will not mix properly without first being chilled.

Can I add nuts?
Yes, chopped pecans or walnuts add crunch and pair well with the creamy texture.

How long does pudding fruit salad last in the fridge?
Up to 3 days when stored properly in a sealed container.

Is this dessert or a side dish?
Both! It’s often served as a side at potlucks but works just as well as a light dessert.

Can I make this dairy-free?
Yes, use a dairy-free pudding mix and substitute non-dairy whipped topping or omit it.

What can I serve with pudding fruit salad?
It pairs well with grilled meats, sandwiches, or as a sweet finish to brunch or dinner.

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Conclusion

Pudding Fruit Salad is a nostalgic, easy-to-make favorite that brings together the creaminess of pudding and the freshness of fruit. It’s a crowd-pleasing addition to any gathering, and with countless ways to customize it, you can tailor it to every season or occasion. Ready in minutes and full of flavor, it’s a sweet classic you’ll return to again and again.