Fruit Salad Vanilla Pudding

This creamy fruit salad has been my go to for potlucks and family barbecues especially when I need something simple refreshing and fuss free. The vanilla pudding blends perfectly with juicy fruit creating a cool and satisfying dessert that never fails to please. It is especially handy in summer when you want a no bake treat that comes together in minutes.

I first tried this recipe more than twenty years ago thanks to a friend on a diet and it has been a family favorite ever since

Ingredients

• Sugar free instant vanilla pudding mix: for a creamy and guilt free base that thickens with fruit juice alone
• No sugar added fruit cocktail: provides a medley of textures and sweet tart notes pick cans where fruit stays firm after draining
• No sugar added mandarin oranges: brightens the mix with citrusy flavor and bold color choose seedless peeled segments for best results

Step-by-Step Instructions

Drain Fruit Juice:

Carefully drain all juice from both canned fruit cocktail and mandarin oranges into a large mixing bowl to reserve the flavorful liquid for the pudding base

Combine Pudding Mix and Juice:

Sprinkle the dry vanilla pudding mix evenly over the collected fruit juice without stirring to allow even moisture absorption

Whisk Pudding Sauce:

Using a wire whisk blend the pudding mix into the juice until smooth and lump free continue whisking for about two minutes until the sauce thickens slightly

Add Fruit:

Gently fold the drained fruit cocktail and mandarin orange segments into the pudding mixture taking care not to break the fruit pieces

Chill Salad:

Cover the bowl tightly and refrigerate for several hours or overnight this allows the pudding to fully set and flavors to meld beautifully

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I love the way the mandarin oranges bring a pop of color and brightness to this otherwise simple dish it reminds me of summer picnics with family

Storage Tips

Store in an airtight container in the refrigerator for up to one week when using only canned fruit If fresh fruit is added consume within two to three days for best texture and flavor

Ingredient Substitutions

Try swapping mandarin oranges with canned peaches or pineapple chunks for variety Butterscotch pudding can be used instead of vanilla especially in cooler seasons for a richer dessert

Serving Suggestions

Serve chilled straight from the fridge Top with whipped cream or Greek yogurt for added indulgence Pairs nicely with pound cake or vanilla ice cream for a more complete dessert plate

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Cultural Context

This recipe echoes the simplicity of mid century American potluck dishes often made with canned goods and instant puddings It remains a nostalgic treat for many households and is often passed through generations for its ease and flexibility

Frequently Asked Questions About Recipes

→ What other fruit can I add to my fruit salad?

Feel free to add chopped apples, strawberries, grapes, blueberries, or bananas. About 2 cups of fresh fruit work well.

→ How do you serve fruit salad?

Serve chilled on its own or top with whipped cream, ice cream, or yogurt. It’s also great with pound cake.

→ How long does the salad keep in the fridge?

If made with only canned fruit, it lasts up to a week. Fresh fruit shortens storage to 2–3 days.

→ Can I use sugar-free pudding and fruit?

Yes, using sugar-free and no-sugar-added options keeps the dish light without compromising taste.

→ Can I change the pudding flavor?

Absolutely. Try butterscotch or even chocolate pudding for a fun twist.