Instant Vanilla Pudding Fruit Salad Recipe simply delicious, this salad is equally as good with fresh fruit or convenient canned fruit.
The secret is using dry instant pudding. It combines with the fruit juice to create a slightly sweet, rich sauce that coats every bite of the fruit.
This is my favorite, go-to fruit salad recipe. I serve it as a side and it’s a great addition to your brunch buffet.
I also like to serve my Instant Vanilla Pudding Fruit Salad Recipe over pound cake. Choose any number of pound cakes from my Pound Cake Series to smother with fruit salad. I would suggest the Whipping Cream Pound Cake, Million Dollar Pound Cake, Mile High Pound Cake, Lemon Cream Cheese Pound Cake, or Blue Ribbon Pound Cake.
This is the kind of recipe you want to share but I also hate to share! It’s so good and so simple. I almost hate to share it with anyone because I know they’ll start taking it to potlucks and there goes my ‘go-to’ dish!
Instant Vanilla Pudding Fruit Salad Recipe
- Use fresh, frozen, or canned fruit.
- One exception to the above, I prefer to always use canned pineapple chunks in juice. It can be packed in light syrup or heavy, your preference.
- You may choose a regular or sugar-free instant pudding mix. I prefer vanilla flavor the best, but in actuality, any flavor will work.
- After adding the instant pudding to the pineapple juice, allow it to thicken before adding to the fruit. It will not be as thick as the pudding recipe from the box but should be thick enough to coat the back of a spoon. You can add 1 to 2 more teaspoons of instant pudding mix if necessary.
- Quantities are guidelines, can’t find or don’t like raspberries? Omit them and use more of your favorite. This recipe is highly adaptable to what you like best.
Instant Vanilla Pudding Fruit Salad Recipe
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Save To Your Recipe BoxIngredients
- 3 tablespoons vanilla instant pudding
- 20 ounce can pineapple chunks drain and reserve juice
- 2 to 3 large peaches sliced or cut into chunks (1 small can or 1 cup)
- 2 cups strawberries stemmed and sliced
- 2 lareg bananas sliced
- 1 cup blueberries washed and drained
- 1 cup raspberries washed and drained
- 1 cup blackberries washed and drained
Instructions
- Whisk 3 tablespoon instant pudding into pineapple juice. Allow to dissolve and thicken.
- Combine fruit in a large bowl.
- Pour pudding mixture over fruit and gently stir to combine.
- Refrigerate until you're ready to serve.
Notes
Nutrition
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Ruth says
Delicious! Use fresh pear, apple, 2 mandarins, half of a canteloupe and raspberries. Used the canned pineapple as per recipe. Definitely a keeper.
Linda Macartney says
Of the many different sites I’ve seen for this recipe, not one offers an exact measurement for the amount of juice that’s drained from a can. Can you be specific? Thank you.
Paula says
I’ve made it with different brands and it’s always turned out great. The liquid amount is pretty close to the same but I’ve never measured it. You can always supplement with orange juice if you feel you need more. It shouldn’t be runny though. The sauce should be the consistency of honey and cling to the fruit.
Kris says
I love bananas! But I don’t like when they turn brown and mush in fruit salad so instead of vanilla pudding I used banana cream flavor and added red apple chunks and mandarin oranges with a lil bit of coconut! SO DELISH! 👌🏼
Paula says
Yeah, I don’t either. I like your subs
Cheri says
Delicious! Great for a Holiday Brunch. When I make it a day ahead, I wait to add the Bananas just before serving. It is also good with the addition of fresh Honeydew Melon or Cantaloupe!
Paula says
Thank you for sharing! I’ll try the addition of cantaloupe next time!
Kelsey De Jong says
Would this taste good added to a baked pie crust?
Paula says
I think it would. It won’t set up but I think the flavors will be wonderful!
Joan says
Can you use this recipe with frozen fruit such as the frozen bags from Gordons? Would I thaw the fruit first?
Paula says
It should be fine and yes, thaw first.
laurie says
Great stuff! Thanks!
Joanne Nye says
We can’t have pineapple and was wondering if I could substitute canned mandarin oranges and mix the pudding with the mandarin orange juice.
Paula says
Yes that would work
Lilly says
How long do you think this would hold up for?
Paula says
When I add bananas I don’t like it if it sits over 8 to 10 hours. without bananas 24 to 36 hours in the fridge.
Valerie C, says
Do bananas hold up without turning brown?
Paula says
I make it the day of and the bananas hold up, but I do not recommend making it a day ahead. They don’t really turn brown but they get mushy. You could make it before and add the bananas last minute.
Nancy says
you can always add lemon juice to the bananas first
Vicky @ Little Chef Within says
This sounds delicious! I’m sure my kids would just love it 😊
Anna says
If you want to use fresh pineapple, what amount of pineapple juice should I use with the instant pudding?
George says
looks deliciously healthy
Pamels Shank says
Looks delicious and refreshing. I make one similar to this and it was always a hit at parties. Mine is a dip with the fruit and vanilla pudding. I had forgotten about it so I will pull out the recipe and fix it this summer. Thanks
Heather Fisher says
Is there any chance on getting your dip recipe please, thank you.
Lori says
I have a fruit dip recipe that my family loves. A jar of marshmallow fluff, apackage of cream cheese, a teaspoon of vanilla and the zest of a large orange. Mix well with beater. Dip fruit.
Karly says
How have I never thought to try this!? Absolutely perfect for a light dinner dessert or a backyard BBQ side. Totally in love!
Linda says
Paula, do you mean 1 cup of raspberries twice? I’m making this for a potluck on Sunday and omitting the raspberries anyway. Thanks for cool the idea.
Wishes for tasty dishes,
Linda
Paula says
No, that’s an error. I’ll correct it. Thanks for letting me know.
JB says
Thanks Paula…this is a good idea for a family gathering.