Fruit Salad with Cool Whip: A Delightfully Easy Treat
A simple and refreshing no-cook fruit salad featuring a creamy pudding and Cool Whip base, perfect for any occasion.
Equipment
- Large mixing bowl
- rubber spatula
Ingredients
- 20 oz pineapple tidbits with juices
- 3.4 oz instant vanilla pudding mix
- 15 oz fruit cocktail drained
- 10.5 oz mandarin oranges drained
- 1 fresh strawberries sliced
- 6 oz stemless maraschino cherries halved
- 2 cups mini white marshmallows
- 8 oz Cool Whip thawed
Instructions
- Pour pineapple juice into a large mixing bowl and stir in the instant vanilla pudding mix until combined.
- Add drained fruit cocktail, pineapple tidbits, mandarin oranges, strawberries, and cherries, mixing until all fruits are coated.
- Fold in the mini marshmallows gently.
- Gently fold in the thawed Cool Whip using a rubber spatula until just incorporated.
- Refrigerate the fruit salad for at least 1 hour before serving to allow flavors to meld.
Notes
Drain all canned fruits thoroughly to avoid sogginess. Use ripe fresh strawberries for optimal flavor. Ensure Cool Whip is thawed but cold to maintain fluffiness. Fold gently to prevent deflating the Cool Whip. For a pink hue, add a tablespoon of cherry juice when folding in the Cool Whip. Store in an airtight container in the refrigerator for 3-4 days.