Fruit Salad with Cool Whip

fruit salad recipe with cool whip topped with coconut and pecans in a white bowl

5 from 1 vote

Fruit Salad with Cool Whip is a light and refreshing fresh fruit salad packed with a colorful array of fresh fruits in a creamy Cool Whip dressing. Easy recipe to customize to your liking, perfect for your next family gathering or special occasion.

Prep Time20

Chill Time1

Total Time1 20

Course: Salad, Side Dish, Snack

Cuisine: American

Servings:

Calories: 198kcal

Author: Cara Lanz

Ingredients

15 oz. can mandarin oranges in water, undrained
1 3.4 oz. box instant vanilla pudding (4 serving size)
8 oz. Cool Whip
2 cups green grapes, halved
2 cups blueberries
2 cups strawberries, sliced
20 oz. can pineapple tidbits, drained
½ cup coconut flakes
½ cup pecans

Instructions

Toast the pecans. Warm a dry skillet over medium heat. Add the pecans. Stir for 2-5 minutes until the pecans are fragrant and lightly toasted. Immediately remove from the heat and place on a cutting board or plate.
Toast the coconut. Warm a dry skillet over medium heat. Add the coconut and reduce the heat to medium-low. Stir for 3-4 minutes until the coconut is lightly toasted. Immediately remove from the heat and place on a cool plate.
In a large mixing bowl, whisk the undrained oranges in water with the dry instant pudding mix until combined. Fold in the Cool Whip.
Stir in the grapes, blueberries, strawberries, drained pineapple, coconut, and pecans.
Chill for one hour. Serve with additional coconut, pecans, and fruit.
This salad is best enjoyed the same day it is made.

Notes

You don't have to toast the coconut and pecans, but the additional flavor is definitely worth the time!

Customize with your favorite fruits or what's in season. Peaches, raspberries, kiwi, blackberries, bananas, or apples would all be delicious.

STORAGE

Store leftover fruit salad in an airtight container in the refrigerator for up to 3 days.

After a day or so, the fruit will start to soften and release juices. The salad will still be very delicious, it just have a thinner consistency.

MAKE AHEAD

You can make Cool Whip fruit salad up to 4-6 hours in advance.

To make a day ahead of time, prep the fruit, toasted coconut, and toasted pecans, and store them in individual containers. The next day, make the dressing, stir everything together, chill, and serve.

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