Fresh Fruit Fluff Salad
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!
Servings 8 (1/2-cup servings)
Calories 191kcal
Ingredients
- ½ cup sliced strawberries
- ½ cup blueberries
- 2 kiwi, peeled and sliced
- 1 tablespoon fresh lemon juice
- 1 (8 oz) can crushed pineapple in juice, drained
- 1 pkg (3.4 oz) vanilla instant pudding mix
- 1 cup mini-marshmallows
- ½ cup (2.25 ounces) chopped pecans
- 1 ½ cups thawed 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.
Nutrition
Serving: 0.5cup | Calories: 191kcal | Carbohydrates: 30g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Sodium: 92mg | Potassium: 173mg | Fiber: 2g | Sugar: 24g | Vitamin A: 45IU | Vitamin C: 30.7mg | Calcium: 29mg | Iron: 0.4mg