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Vanilla Pudding Fruit Salad

Creamy vanilla pudding fruit salad with vibrant berries and banana slices
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A creamy, dreamy dessert that blends the comfort of homemade pudding with fresh, vibrant fruit. The key is folding the vanilla pudding cream into chilled, dry fruit just before serving to prevent a watery mess, ensuring a gloriously thick and luscious treat perfect for any gathering.

Ingredients

Scale
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1 1/2 cups cold whole milk
  • 1 (8 oz) container frozen whipped topping, thawed
  • 1 pint fresh strawberries, hulled and quartered
  • 1 pint fresh blueberries
  • 2-3 ripe bananas, sliced
  • 1 (20 oz) can pineapple chunks, well drained
  • 1 cup green grapes, halved
  • 1 cup red seedless grapes, halved
  • Optional: 1 cup mini marshmallows or 1/2 cup toasted coconut flakes

Instructions

  1. Prep the fruit. Wash and thoroughly dry all fresh fruit. Slice strawberries, halve grapes, and drain canned pineapple extremely well. Combine all fruit except bananas in a large bowl, cover, and refrigerate.
  2. Make the pudding cream. In a separate large bowl, whisk the instant pudding mix with cold milk for 2 minutes until thick. Let sit for 5 minutes to set. Gently fold in the thawed whipped topping until no white streaks remain.
  3. Combine and chill. Just before serving, add sliced bananas to the chilled fruit. Pour the pudding cream over the fruit. Gently fold together until evenly coated, being careful not to crush the fruit.
  4. Cover and chill the assembled salad in the refrigerator for at least 1 hour before serving to allow flavors to blend and the cream to set.

Notes

For best results, ensure fruit is completely dry before mixing. Slice bananas at the last minute to prevent browning. Salad is best enjoyed the day it's made but can be stored in an airtight container in the fridge for up to 2 days.

Nutrition

Find it online: https://www.stacksipsnack.com/vanilla-pudding-fruit-salad/