Name: Mom's Creamy New York Fruit Salad
Prep time: 30 min
Cook time: 10 min
Total time: 240 min
Ingredients: 1 cup acini de pepe pasta (small bead macaroni); 16 oz can crushed pineapple (drain and reserve juice); 15 oz can mandarin oranges (drain and reserve juice); 8 oz jar maraschino cherries (halved, drain and reserve juice); 2 cups juice (reserved from the drained fruits); 3/4 cup sugar; 1 large egg (beaten); 2 Tbsp cornstarch; 2 Tbsp cold water (for cornstarch slurry); 8 oz Cool Whip (thawed)

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I still remember the first time my mom set this dish on the holiday table — a glossy, pearly bowl of tiny pasta beads and fruit, sweet and lightly creamy, that every kid reached for first. Mom’s Creamy New York Fruit Salad is part pasta salad, part dessert: acini de pepe (tiny bead pasta) binds canned fruits in a cooked, slightly thickened fruit glaze, and a final fold of whipped topping gives it that dreamy, cloud-like finish. It’s a classic at potlucks, holiday spreads, and any time you want a nostalgic, crowd-pleasing make-ahead side. If you love old-school American desserts, it pairs beautifully with richer sweets like a New York–style cheesecake — try it alongside a tall, creamy cheesecake for contrast (see this pairing idea for inspiration: Tall and Creamy New York Cheesecake).

Why you’ll love this dish

This salad is quick to assemble, budget-friendly, and endlessly nostalgic. The tiny acini de pepe soaks up the fruit juices, creating a tender, pearl-like texture. The cooked glaze (a mix of reserved fruit juices, egg, sugar, and cornstarch) gives the salad body so it sets nicely in the fridge — that’s what separates it from watery fruit mixes. It’s perfect for large gatherings: you can make it the night before, transport it easily, and it keeps well for several days.

“A family classic — sweet, light, and always gone by the end of the party. My kids beg for seconds.” — long-time potluck favorite

Step-by-step overview

Cook the acini de pepe, rinse cold, and drain.
Drain the canned fruit but keep 2 cups of the combined juices.
Cook juice with sugar, temper in beaten egg, then thicken with a cornstarch slurry.
Combine the cooked glaze with pasta and fruit and chill until set.
Fold in thawed whipped topping just before serving.

This roadmap makes it easy to skim the process before you start — the most important timing is tempering the egg and bringing the juice mixture to a full boil so it thickens properly.

Gather these items

1 cup acini de pepe pasta (small bead macaroni)
16 oz can crushed pineapple (drain and reserve juice)
15 oz can mandarin oranges (drain and reserve juice)
8 oz jar maraschino cherries, halved (drain and reserve juice)
2 cups juice (reserved from the drained fruits)
3/4 cup sugar
1 egg, beaten
2 Tbsp cornstarch
2 Tbsp cold water
8 oz Cool Whip, thawed

Substitution notes: if you prefer less processed options, substitute the Cool Whip with 8 oz lightly sweetened whipped cream (fold it in gently). For a lighter version, use plain Greek yogurt thinned with a tablespoon of reserved juice (add at the end in place of or mixed with whipped topping). For fruit swaps and inspiration, see this berry-forward fruit salad idea: Berry Cheesecake Fruit Salad.

Directions to follow

Cook the acini de pepe according to package directions until al dente. Drain, rinse under cold water to stop cooking, and drain again. Set aside.
In a large bowl, combine the cooked and drained pasta with the drained crushed pineapple, mandarin oranges, and halved maraschino cherries.
Reserve 2 cups total of the drained fruit juices (from pineapple, mandarins, and cherries). In a medium saucepan, stir together the 2 cups reserved juice and 3/4 cup sugar. Heat over medium until it comes to a full, rolling boil.
Temper the beaten egg: slowly whisk 2 tablespoons of the hot juice into the egg to warm it, then pour the tempered egg back into the boiling juice while whisking rapidly. This prevents scrambled egg bits.
Make a cornstarch slurry: mix 2 tablespoons cold water with 2 tablespoons cornstarch until smooth. Add the slurry to the boiling juice and whisk constantly. Continue cooking and whisking until the mixture thickens and becomes glossy (about 1–2 minutes after returning to a boil).
Remove the pot from heat. Pour the thickened juice over the bowl with pasta and fruit. Stir gently to coat everything evenly. Cover and refrigerate for several hours until the mixture is chilled and slightly set — overnight is ideal.
Just before serving, fold 8 oz thawed Cool Whip into the chilled pasta-and-fruit mixture until combined. Chill again briefly if needed, then serve.
Refrigerate any leftovers promptly.

Tip: use short, decisive actions in the kitchen — keep whisking while boiling to avoid lumps and a skin forming on the glaze.

Serving suggestions

Best ways to enjoy it: serve chilled in a large glass bowl or individual chilled cups for potlucks. The contrast of the glossy fruit glaze and whipped topping looks pretty in clear glass.
Pair with: light roasted chicken or ham for a holiday plate, or as a cool, sweet finish after a spicy barbecue. For a summer buffet, pair it with a citrus salad or simple green salad to balance sweetness. You can also spoon it onto small graham cracker crumbs for a deconstructed, spoonable treat. For more side-dish pairing ideas, check this honey-lime fruit salad inspiration: Best Ever Fruit Salad with Honey-Lime Magic.

Storage and reheating tips

Refrigerator: store in an airtight container for up to 3–4 days. The pasta will continue to absorb moisture and the texture will soften over time, so consume within that window for best texture.
Freezing: not recommended. The Cool Whip and fruit texture suffer with freezing; the thawed mixture becomes watery and grainy. If you must freeze, omit the Cool Whip before freezing and only freeze the pasta-fruit base (thaw and fold in fresh whipped topping before serving).
Food safety: because the egg is cooked in the hot juice mixture (tempered then brought to a boil), it is safe to eat. Still, always refrigerate within two hours of preparation and keep at proper cold temperature (below 40°F / 4°C).

Pro chef tips

Tempering is key: always add a small amount of hot liquid to the beaten egg first, whisking constantly, then return the warmed egg to the pan. This avoids scrambling and yields a silky glaze.
Use real juice: the flavor relies on the reserved fruit juices — don’t dilute them heavily. If you’re short on juice, top up with a little pineapple juice rather than water.
Adjust sweetness: taste the cooked glaze before adding to the pasta. If the canned fruit is very sweet, you can reduce the sugar to 1/2 cup.
Chill thoroughly: chilling overnight gives the best texture — the glaze firms up and the flavors meld.
Make-ahead: prepare through step 6 the day before. Fold in Cool Whip just before serving to keep the salad light and fluffy.

Recipe variations

Tropical twist: add flaked coconut and diced mango; swap Cool Whip for coconut cream for a tropical flavor.
Nutty crunch: fold in chopped toasted pecans or slivered almonds just before serving for texture.
No-egg version: omit the egg and increase cornstarch to 3 Tbsp (mixed with cold water) for thickening; cook the juice until it thickens — the texture will be slightly different but still pleasant.
Fresh fruit upgrade: replace some canned fruit with chopped fresh strawberries, grapes, or banana (add fresh bananas only right before serving to prevent browning).
Light version: substitute half the Cool Whip with plain Greek yogurt and reduce sugar by 1/4 cup.

Your questions answered

Q: How long does this recipe take to make?
A: Active time is about 25–30 minutes (cooking pasta, preparing glaze). Plan on at least 4 hours chilling time; overnight is best.

Q: Is the egg safe since it’s in the glaze?
A: Yes. The beaten egg is tempered and then returned to the boiling juice, which cooks it through. This makes it safe to eat when properly handled. Always refrigerate the finished dish promptly.

Q: Can I use a different pasta?
A: Acini de pepe gives the classic bead-like look and texture. If unavailable, tiny pastas like Israeli couscous (pearl couscous) or minute tapioca could work, but cooking times and texture will vary.

Q: Will this get watery after a few days?
A: The pasta will absorb liquid over time, and the fruit releases juice, so the salad softens after a couple of days. Store it well-sealed and consume within 3–4 days for best texture.

Q: Can I make this dairy-free or vegan?
A: For dairy-free, use a non-dairy whipped topping. For vegan, use a plant-based whipped topping and make the thickener without egg (increase cornstarch to thicken), though flavor and texture will differ slightly.

Conclusion

If you’re chasing a nostalgic potluck favorite or a make-ahead holiday side, Mom’s Creamy New York Fruit Salad delivers a sweet, silky crowd-pleaser with minimal fuss. For additional background and a slightly different take, you can read the original family-style version at Mom’s Creamy New York Fruit Salad | A Reinvented Mom. Another community post with serving notes and photos is available here: Mom’s Creamy New York Fruit Salad at Weekend Potluck #305 ….

Enjoy the nostalgia — and the seconds.