This fresh fruit fluff salad recipe is made with sweet, juicy fruit and a creamy vanilla whipped topping. It's simple, classic, and perfect for just about any special occasion!
Course Appetizer, Dessert, Side Dish
Cuisine American
Keyword fruit fluff, fruit salad
Prep Time 10 minutesminutes
Cook Time 0 minutesminutes
Refrigeration Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 8(1/2-cup servings)
Calories 191kcal
Author Blair Lonergan
Ingredients
½cupsliced strawberries
½cupblueberries
2kiwi, peeled and sliced
1tablespoonfresh lemon juice
1(8 oz)can crushed pineapple in juice, drained
1pkg(3.4 oz) vanilla instant pudding mix
1cupmini-marshmallows
½cup(2.25 ounces) chopped pecans
1 ½cupsthawed whipped topping(I used Cool Whip Free)
Instructions
Mix first 8 ingredients (strawberries through pecans) in large bowl until well blended.
Gently fold in whipped topping. Refrigerate 1 hour.
Notes
Make Ahead: You can make this fruit fluff salad recipe up to a day ahead of time, and it will taste just as great the next day.
Storage: Fruit salad fluff should be stored in an airtight container in the fridge for 2-3 days for the best taste.
Freezing: I would not recommend freezing fruit fluff. Even though whipped topping comes frozen, once you add the fruit mixture, the texture will change, and it won’t be appetizing.
If you’re using Cool Whip, make sure to thaw it in advance. I love Cool Whip Free – the fat free version – but any variety will work in this recipe.
You can omit the mini marshmallows if you’re not a fan. I’d recommend adding more of one of the fruits to make up for the missing ingredient.
If you don’t like pecans, you can swap them out for another chopped nut – try walnuts or pistachios!
Add extra texture with additional mix-ins like coconut flakes, cottage cheese, or chopped maraschino cherries.