Fruit Fluff (fruit salad with cool whip)
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This Fruit Fluff Recipe has been in my family for decades. Similar to an Ambrosia Salad, this sweet side dish is made with canned fruit, whipped topping (like Cool Whip), instant vanilla pudding and mini marshmallows. It’s a Simple Fruit Salad Recipe that’s easy to make, crowd-pleasing, and perfecto for the holidays or family gatherings!
Whether you call it Fruit Fluff with Cool Whip, Fruit Salad, or Old Fashioned Fruit Fluff, this classic dish never gets old!
A Family Favorite from Grandma’s Kitchen
My mom grew up on a farm in Sibley, Iowa, where homemade food was part of everyday life. Grandma Den Beste was a true whiz in the kitchen – many of her recipes live on the blog, including her very popular sloppy joe’s, homemade cinnamon rolls, and of course, corn casserole. She definitely passed down her sweet tooth. Dessert was a daily ritual, always with coffee, no matter the time of day. I guess that explains my own love for coffee and sweets!
This Fruit Fluff Salad with Cool Whip and Marshmallows takes me right back to those family gatherings. It’s nostalgic, comforting and something I still make every year for the holidays. It’a a recipe that I will never change and never stop making because it reminds me of my Grandma so much.
Fruit Fluff Salad Ingredients:
Here’s a list of ingredients with a few notes about each.
- Fruit cocktail, mandarin oranges and pineapple chunks: I enjoy using canned fruit for this recipe because it’s classic and the dish lasts a bit longer than using fresh fruit.
- Juice from canned fruit: 2/3 cup of the reserved fruit cocktail juices are used to help thicken the pudding.
- Instant Vanilla pudding: Vanilla pudding is mixed with reserved juices to create the base for the salad.
- Whipped Topping: store-bought whipped topping, like Cool Whip, works best in this recipe. Make sure it’s completely thawed.
- Mini marshmallows: The mini marshmallows are so wonderful in this recipe. They soak up the vanilla pudding and become super light and fluffy.
- Maraschino cherries: My kids favorite part! I like to include them for color and that nostalgic cherry flavor.
- Optional Additions: Many recipes include some sort of nut, like pecans or walnuts for crunch. I personally like the salad without them.
Instructions:
- Mix instant vanilla pudding with fruit juices: In a large bowl, combine instant vanilla pudding with 3/4 cup juice from the drained canned fruit. Whisk well, the pudding will be thick.
- Stir in whipped topping: Stir in an 8 ounce container of thawed cool whip. Stir just until combined.
- Add drained fruit: Fold in the drained and patted dry fruit.
- Fold in marshmallows: Stir in the mini marshmallows (and nuts if using) with a spatula.
- Chill before serving: Cover and refrigerate for at least 1 hour. This helps the flavors blend and gives the Fruit Fluff with Pudding that wonderful creamy texture.
Tips for Success
- Drain your fruit well and pat dry: Excess juice can make your fluff runny.
- Stick with instant vanilla pudding: Cook-and-serve pudding won’t set correctly.
- Let it chill: The longer it rests, the better the texture and flavor.
- Make it your own: Use whatever canned fruit or fresh fruit you would like. Note that fresh fruit, like apples and bananas should be served day of otherwise they will brown. Strawberries and grapes are wonderful additions. Add coconut or flavored marshmallows for a fun twist – just like Ambrosia Salad!
Frequently Asked Questions
How long does fruit fluff last?
It will last 3 days, covered tightly in the refrigerator. After that, the marshmallows and fruit become soggy.
Can I make it ahead of time?
Yes! In fact, making it a few hours in advance is recommended to allow the flavors to develop and for the marshmallows to soften.
Can I use homemade whipped cream instead of cool whip?
Unfortunately, no. Homemade whipped cream just doesn’t hold up as well as cool whip.
Is Fruit Fluff the same as Ambrosia Salad?
They’re very similar, but to answer the question, they are not the same! Ambrosia Salad just uses whipped topping with the addition of fruit, shredded coconut and fruit flavored marshmallows.
Can I use fresh fruit instead of canned fruit?
Yes! Fresh fruits like pineapple, grapes, mandarin oranges and strawberries work beautifully. I would stay way from apples and bananas as they will brown.
What to Serve with Fruit Fluff
This simple fruit fluff recipe fits right in with both casual and holiday meals. It pairs well with:
- Holiday meals like baked ham and roasted turkey with corn casserole, green beans and Thanksgiving stuffing.
- Grilled burgers, wings or Sloppy Joe’s.
- Brisket or pulled pork.
- Or serve as part of a dessert table.
Final Thoughts
This Fruit Fluff Recipe with Cool Whip and Pudding is a sweet, creamy tradition that never gets old. It’s a timeless recipe that brings people together. I hope this recipe brings you as much love and joy as it does for me!
Fruit Fluff (fruit salad with cool whip)
Fruit Fluff is a light, creamy and versatile dessert or side dish that combines cool whip, fruit, mini marshmallows and vanilla pudding. It's delicious and is a wonderful holiday dish!
Ingredients
- 1, 30 ounce can fruit cocktail, drain juice in a bowl
- 1, 20 ounce can pineapple chunks, drain juice in the same bowl as the fruit cocktail
- 1, 15 ounce can mandarin oranges, drain in the same bowl
- 1, 3.4 ounce instant vanilla pudding (regular size box)
- 8 ounces whipped topping (like cool whip), thawed
- Half bag of mini marshmallows (you can use more if you would like)
- Maraschino cherries for color and garnish (optional)
Instructions
- Drain canned fruit (make sure to drain it well!) into a bowl reserving 2/3 cup of juice. Discard the rest of the juice. Pat fruit dry.
- In a large bowl, whisk together 2/3 cup fruit juice and instant vanilla pudding for two minutes – will be thick.
- Fold in cool whip then add drained fruit and marshmallows and mix.
- Cover tightly and chill for at least 2 hours before serving. Everything will thicken as it chills.
- Garnish with maraschino cherries if desired!
Notes
This can be made with other canned fruits or you can add fresh grapes, oranges, cherries, etc. Apples and bananas will turn brown over time. This can also be made the day before you serve it – we eat it as leftovers and it’s still really good. The marshmallows do soften after it sits awhile but they are really good like that! If you want the marshmallows to be firmer, add marshmallows before you serve.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 340Total Fat: 8gSaturated Fat: 6gUnsaturated Fat: 1gCholesterol: 0mgSodium: 80mgCarbohydrates: 69gFiber: 3gSugar: 63gProtein: 2g
Nutrition information is automatically calculated. Use as an approximation only.
Why does it say to reserve ¾ C if the fruit juice but you only use ⅔ C to mix with the pudding? Where does the rest go? Did you reduce the amount of juice for the smaller 3.4 oz. boxes of pudding vs. the 3.7 oz. boxes?
Hi Jennifer! I apologize for the confusion. You can discard the rest. Just use 2/3 cup.
Do I actually MAKE the pudding before I use it in the recipe? Or am I dumping in the powder?
Hi Dawn! The pudding is mixed with some of the juice from the canned fruit. See step 2! You do not follow the package directions on the pudding.
Can I use pistachio pudding? I don’t have vanilla pudding and it’s the night before Thanksgiving?
sure!
Is the instant vanilla pudding size correct? That’s like three boxes of the family size box.
Hi Tony – yes it is. It used to be 3.7 ounces and now it’s 3.4 ounces. I updated the recipe to reflect 3.4 ounces. The family size is 5.1 ounces according to my research. Hope this helps! You just need one regular size box, not family size.
Omgoodness!! First recipe I looked up for fruit fluff. I live south of Sibley Iowa, originally from Wisconsin!!! Crazy small world 😊 thanks for your post. Merry Christmas!!!
no way!! My mom grew up in Sibley! Maiden name Wanda Den Beste. 🙂