A rich, creamy, and fruity dessert salad that’s loaded with whipped topping, pudding, and fresh fruits. This crowd-favorite recipe is quick, sweet, and totally indulgent.
Author:Emily
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:6-8 servings 1x
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Strawberries – adds juicy sweetness and bright red color
Pineapple chunks – delivers tropical tang and moisture
Grapes – provides texture and natural sweetness
Bananas – brings creaminess and mellow flavor
Mandarin oranges – offers citrusy balance
Instant vanilla pudding – creates a sweet and creamy base
Whipped topping – adds airy richness
Mini marshmallows – introduces a fun, chewy texture
Sweetened condensed milk (optional) – intensifies sweetness and creaminess
Instructions
Wash and chop all fruits as needed; drain canned fruits well to avoid excess liquid.
In a large bowl, whisk instant pudding with juice from canned fruit until thickened.
Fold in whipped topping until smooth and fluffy.
Add the prepared fruits and marshmallows to the creamy base and gently mix.
If using, drizzle in sweetened condensed milk and fold gently.
Chill for 10 minutes to set and let the flavors meld before serving.
Notes
Toss banana slices in lemon juice to prevent browning.
Use chilled ingredients for a fresher flavor and firmer texture.
Add delicate fruits like raspberries right before serving.
Customize with nuts, coconut, or chocolate chips for added flair.
Best enjoyed within 24 hours but keeps well refrigerated up to 2 days.