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Fruit Salad with Cool Whip
Fruit Salad with Cool Whip
Fruit Salad with Cool Whip
Fruit Salad with Cool Whip cover
From the Cook
From the Cook
From the Cook
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Fruit Salad with Cool Whip

Ingredients

0 allergens identified

Fruit Salad with Cool Whip

Instructions

Check out original post! 😊

Instructions

1
|
Drain the pineapple juice into a large bowl. Set aside.
2
|
Add the pudding mix to the pineapple juice and stir until completely combined.
3
|
Add the pineapple, drained fruit cocktail, mandarin oranges, pears and halved cherries to the pudding mixture. Stir to combine.
4
|
Add the marshmallows and Cool Whip. Fold until everything is completely combined.
5
|
Refrigerate for 1 hour before serving.

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Tips & Tricks (5)

  • Drain Canned Fruits Strategically 🥫
    Reserve the pineapple juice to mix with instant pudding instead of milk—this intensifies flavor and prevents excess liquid from making the salad watery.
  • Chill All Ingredients Beforehand ❄️
    Keep your Cool Whip, canned fruits, and mixing bowl refrigerated for at least 2 hours before assembly to maintain the salad's creamy texture and prevent the whipped topping from deflating.
  • Fold Gently, Don't Stir 🍴
    Use a rubber spatula and fold ingredients together with a gentle hand rather than stirring—this preserves the airy texture of Cool Whip and prevents marshmallows from breaking apart.
  • Add Marshmallows Last Minute 🍨
    Fold in mini marshmallows just before serving to prevent them from absorbing moisture and becoming dense, keeping them light and pillowy throughout the dessert.
  • Use Fresh Maraschino Cherries for Garnish 🍒
    Reserve a handful of cherries to place on top just before serving for visual appeal and a burst of bright color, rather than mixing all throughout where they'll blend into the background.
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