I still remember the first time I whipped up this Vanilla Pudding Fruit Salad for a summer potluck — it disappeared before I could refill my own bowl. It’s the kind of recipe that feels indulgent but comes together in minutes: instant vanilla pudding folded into thawed whipped topping creates a silky, stable dressing that hugs canned pineapple, mandarin oranges, grapes, strawberries, bananas, and mini marshmallows. It’s a go-to for holidays, school events, and lazy weekend gatherings when you want something fresh, colorful, and crowd-pleasing.

Why you’ll love this dish

This salad hits a rare combination: visually bright, texturally fun, and outrageously simple. The instant pudding gives you a creamy base that sets without cooking. Using thawed frozen whipped topping keeps the dressing airy and stable so the fruit doesn’t get soggy quickly. It’s kid-approved, easy to scale for a crowd, and great for potlucks or holiday spreads.

“Light, sweet, and perfectly creamy — everyone asked for seconds. Easy to make and even easier to love.” — a potluck regular

How this recipe comes together

Quick overview so you know what to expect:

Mix instant pudding with cold milk until thick.
Fold in thawed whipped topping gently to keep it airy.
Drain canned fruit very well and prep fresh fruit (halve grapes, quarter strawberries).
Toss fruit and pour the pudding dressing over it. Fold gently to coat.
Add mini marshmallows and slice bananas just before serving (or add later if prepping ahead).
Chill at least 1 hour (2–4 hours is ideal) to let flavors meld and dressing firm up.

What you’ll need

1 package (3.4 oz) Instant vanilla pudding mix — use instant, not cook-and-serve.
1 ½ cups cold milk — whole milk for the richest texture; 2% also works.
1 container (8 oz) frozen whipped topping, thawed in the refrigerator.
1 can (20 oz) pineapple chunks, very well drained.
1 can (15 oz) mandarin oranges, very well drained.
2 cups red seedless grapes, halved.
2 medium bananas, sliced just before serving.
1 cup mini marshmallows.
1 cup fresh strawberries, hulled and quartered.

Notes and substitutions:

Swap vanilla pudding for sugar-free if you want fewer calories (texture will be similar).
For a dairy-free version, try a nondairy whipped topping and a pudding mix labeled vegan.
If you prefer a tangier dressing, stir in 1–2 tbsp plain Greek yogurt.

How to prepare it

Empty the instant pudding mix into a large bowl. Add 1 ½ cups very cold milk. Whisk briskly for about 1–2 minutes until the mixture thickens and is smooth. Check for any dry pockets and whisk them out.
Spoon the thawed whipped topping into the pudding. Use a rubber spatula to fold gently with sweeping motions from the bottom up. Stop when the color is uniform and no streaks remain.
Make sure pineapple and mandarin oranges are drained thoroughly. Pat with paper towels if needed. In a large bowl, combine the drained pineapple, drained mandarin oranges, halved grapes, and quartered strawberries. Toss lightly.
Pour the pudding dressing over the fruit. Fold gently until each piece is coated. Avoid vigorous stirring to keep delicate fruit intact.
Fold in mini marshmallows. If serving immediately, add sliced bananas now. If making ahead, wait to add the bananas just before serving.
Cover and refrigerate at least 1 hour; 2–4 hours is best to let flavors meld and the dressing set.
Right before serving, give the salad a final gentle stir and fold in any bananas if you held them back. Transfer to a serving bowl and garnish as desired.

How to serve

Serving suggestions:

Spoon into a chilled glass bowl or individual parfait glasses for a pretty presentation.
Garnish with fresh mint leaves or a light sprinkle of toasted coconut for texture and aroma.
Pair it with savory mains like grilled chicken or a simple ham for holiday meals; it’s a bright counterpoint to heavier dishes.
For a brunch spread, serve alongside pastries and a cheese board — the salad adds freshness and color.

You can also serve it as a light dessert with a shortbread cookie or graham cracker crumb sprinkled on top for crunch.

Keeping leftovers fresh

Refrigerate leftovers promptly in an airtight container. The salad keeps best for 24–48 hours if bananas aren’t added. After 48 hours the marshmallows may soften and fruits can get watery.
If you made the salad without bananas and plan to serve later, store the dressing and fruit together; add freshly sliced bananas right before serving.
Freezing is not recommended. The whipped topping and fresh fruit will break down and become mushy after thawing.
Food safety: don’t let the salad sit out more than 2 hours at room temperature (1 hour if ambient is above 90°F). Keep it chilled below 40°F.

Extra advice

Drain fruit really well. Excess juice is the main cause of a runny salad.
Use very cold milk for the pudding — it thickens more reliably and gives a better texture.
Fold, don’t stir. Gentle folding keeps the dressing light and prevents the whipped topping from deflating.
Add bananas last. They brown quickly; toss them in just before serving or coat slices with a little lemon juice to slow browning.
For a slightly richer flavor, fold in 1 teaspoon of vanilla extract to the pudding before adding whipped topping.
For inspiration and other fruit-salad ideas, try this berry cheesecake fruit salad.

Creative twists

Tropical twist: Add diced mango and shredded toasted coconut. Swap vanilla pudding for coconut-flavored pudding.
Yogurt swap: Replace whipped topping with Greek yogurt for tang and protein. Use less milk so the dressing stays thick.
Nutty crunch: Stir in 1/2 cup toasted sliced almonds or chopped pecans just before serving.
Mini trifle: Layer fruit salad with cake cubes and extra whipped topping in parfait glasses for an elegant dessert.
Citrus zing: Add a tablespoon of orange zest to the dressing for extra brightness.

Common questions

Q: How far ahead can I make this salad?
A: You can assemble it (without bananas) up to 24 hours ahead. Chill it covered; add bananas and give it a gentle stir right before serving.

Q: Can I use fresh pineapple instead of canned?
A: Yes. Fresh pineapple will work nicely but may be more fibrous and contain extra juice — pat it dry before adding to avoid thinning the dressing.

Q: Are mini marshmallows necessary?
A: No — they add chew and charm, especially for kids, but you can omit them or replace with chopped nuts for crunch.

Q: Can I make this sugar-free?
A: Use a sugar-free instant pudding mix and a sugar-free whipped topping. Fruits will still contain natural sugars, so taste before serving.

Q: Why did my dressing become runny?
A: Likely from excess fruit juice. Make sure canned fruit is well-drained and pat fresh fruit dry. Also, overmixing or using whipped topping that wasn’t fully thawed (or that’s old) can affect texture.

Conclusion

If you want another reliable, crowd-pleasing version to compare or adapt from, check this detailed take on Vanilla Pudding Fruit Salad at Spend With Pennies: Vanilla Pudding Fruit Salad. For a family-tested, homey variation, see the recipe and notes at In the Kitchen with Momma Mel: Vanilla Pudding Fruit Salad – In the Kitchen with Momma Mel.

Enjoy the bright colors and creamy texture — and don’t be surprised if it becomes your go-to potluck contribution.

Vanilla Pudding Fruit Salad

A creamy and colorful fruit salad with a vanilla pudding dressing, perfect for potlucks and gatherings.

Prep Time 15

Total Time 1

Serving Size servings

Ingredients

Pudding Dressing

1 package 3.4 oz Instant vanilla pudding mix Use instant, not cook-and-serve.
1.5 cups cold milk Whole milk for the richest texture; 2% also works.
1 container 8 oz frozen whipped topping, thawed Thaw in the refrigerator.

Fruits

1 can 20 oz pineapple chunks Very well drained.
1 can 15 oz mandarin oranges Very well drained.
2 cups red seedless grapes Halved.
2 medium bananas Sliced just before serving.
1 cup mini marshmallows
1 cup fresh strawberries Hulled and quartered.

Instructions

Preparation

Empty the instant pudding mix into a large bowl. Add 1 ½ cups very cold milk and whisk briskly for about 1–2 minutes until the mixture thickens and is smooth. Check for any dry pockets and whisk them out.
Spoon the thawed whipped topping into the pudding. Use a rubber spatula to fold gently with sweeping motions from the bottom up until the color is uniform and no streaks remain.
Ensure the pineapple and mandarin oranges are drained thoroughly. Pat with paper towels if needed.
In a large bowl, combine the drained pineapple, drained mandarin oranges, halved grapes, and quartered strawberries. Toss lightly.

Combining

Pour the pudding dressing over the fruit and fold gently to coat, avoiding vigorous stirring to keep the delicate fruit intact.
Fold in mini marshmallows. If serving immediately, add sliced bananas now. If making ahead, wait to add the bananas just before serving.
Cover and refrigerate for at least 1 hour; 2–4 hours is best to let flavors meld and the dressing set.

Serving

Right before serving, give the salad a final gentle stir and fold in any bananas if you held them back. Transfer to a serving bowl and garnish as desired.