Fruit Salad to Die For – Easy 7-Ingredient Pudding Fruit Salad

This fruit salad to die for is the easiest crowd-pleasing side you will ever make. Juicy pineapple, mandarin oranges, grapes, bananas, strawberries and blueberries are tossed with a box of instant vanilla pudding mix, which mixes with the fruit juices to create a light, creamy vanilla dressing. No whipping, no cooking, just 7 ingredients and 15 minutes of prep. It is perfect for potlucks, cookouts, holidays, Easter brunch and summer parties.

Prep Time: 15 minutes | Chill Time: 30 minutes | Total Time: 45 minutes | Servings: 10–12

Why You’ll Love This Pudding Fruit Salad

• Only 7 ingredients. Canned fruit, fresh fruit and one box of pudding mix.
• Creamy without cream. The dry pudding mix turns the fruit juices into a silky vanilla dressing.
• Feeds a crowd. One big bowl serves 10 to 12 people.
• Kid-friendly and colorful. It disappears fast at every party.

Ingredients

• 1 can (20 oz) pineapple chunks, well drained
• 1 can (15 oz) mandarin oranges, well drained
• 2 cups green grapes
• 2 bananas, sliced
• 1 lb strawberries, hulled and halved
• 1 pint (2 cups) blueberries
• 1 box (3.4 oz) instant vanilla pudding mix, dry

How to Make Fruit Salad to Die For

1. Drain the canned fruit. Drain the pineapple chunks and mandarin oranges very well in a colander.
2. Prepare the fresh fruit. Wash the grapes, strawberries and blueberries, pat them dry, then halve the strawberries and slice the bananas.
3. Combine the fruit. Add the pineapple, mandarin oranges, grapes, bananas, strawberries and blueberries to a large mixing bowl.
4. Add the pudding mix. Sprinkle the dry instant vanilla pudding mix evenly over the fruit.
5. Toss gently. Fold gently with a large spoon until all the fruit is coated and the mixture turns light and creamy.
6. Chill. Cover the bowl and refrigerate for at least 30 minutes so the pudding sets into a silky dressing.
7. Serve. Stir once more and serve chilled.

Tips for the Best Fruit Salad

• Drain the canned fruit well. A little juice helps the pudding dissolve, but too much makes the salad runny.
• Dry the fresh fruit. Pat washed berries and grapes dry so the dressing stays thick and creamy.
• Add bananas last. If making ahead, slice and fold in the bananas just before serving so they do not brown.
• Use instant pudding only. Cook-and-serve pudding will not set without heat.
• Serve cold. Keep the bowl over ice at outdoor parties.

Easy Variations

• Different flavors: Try cheesecake, banana cream, coconut cream or white chocolate instant pudding.
• Extra creamy: Fold in 1 cup of whipped topping or a few spoonfuls of vanilla yogurt before chilling.
• Swap the fruit: Kiwi, peaches, red grapes, raspberries or mini marshmallows all work well.

How to Store It

Cover and refrigerate leftovers for up to 2 days. The fruit will release more juice over time, so stir before serving. This fruit salad does not freeze well.

Frequently Asked Questions

Can I make this fruit salad the night before?

Yes. Combine everything except the bananas, cover and refrigerate. Add the sliced bananas and stir just before serving.

Why add dry pudding mix to fruit salad?

The dry instant pudding absorbs the natural fruit juices and thickens into a light vanilla sauce that coats every piece of fruit.

Can I use sugar-free pudding?

Yes. Sugar-free instant vanilla pudding works the same way and lowers the sugar.

More Easy Desserts to Try

• Strawberry Cheesecake Fluff
• Strawberry Berry Cake & Cream Parfaits
• Italian Bakeless Cake
• Mandarin Lunchbox Salad
• Easy Banana Cream Pie