Vanilla Pudding Fruit Salad – so simple and so delicious. Pineapple, mandarin oranges, cherries, bananas, blueberries, strawberries and pecans tossed in a vanilla pudding glaze. Great for breakfast, brunch, parties, and potlucks. Serve leftovers on top of a slice of cake. #fruit #brunch #pineapple #vanilla
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Pin This RecipeThe BEST Fruit Salad with Vanilla Pudding
This is hands-down the BEST way to eat fruit salad! Pineapple, mandarin oranges, cherries, bananas, strawberries, blueberries, and pecans tossed in a pineapple vanilla pudding glaze. I mean what is not to like?!?!? This recipe came from a Plain Chicken reader. I am SOOOO glad she shared it with me. I have a feeling this salad will be at all of our summer cookouts and picnics.
How to Make Vanilla Pudding Glazed Fruit Salad
This fruit salad is super easy to make. Start with a couple of cans of pineapple chunks. Drain the pineapple and save 1 cup of the juice for the glaze. Place the pineapple in a large bowl. Add mandarin oranges, cherries, sliced bananas, pecans, sliced strawberries, and blueberries. In another bowl, whisk together the vanilla pudding mix and reserved pineapple juice. Pour the glaze over the fruit and toss. Cover and refrigerate until ready to serve.
If you are making this fruit salad ahead of time, I suggest waiting to add the sliced bananas until a few hours before serving. The bananas may turn slightly brown if you slice them and refrigerate them in the fruit salad overnight.
Feel free to mix up the fruit in this salad. Apples, grapes, kiwi would all be great in this recipe.
What to Serve with Easy Glazed Fruit Salad
This Vanilla Pudding Fruit Salad has quickly become a favorite at our house. We already have it on our Easter menu. The leftovers are great on top of ice cream and/or pound cake. YUM!!!!!!! This easy fruit salad goes with just about everything. Here are a few of our favorite recipes from the blog that go great with this easy fruit salad:
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Vanilla Pudding Fruit Salad
Equipment:
Ingredients:
- 2 (20-oz) cans pineapple chunks, drained and juice reserved
- 1 (11-oz) can mandarin oranges, drained
- 1 (10-oz) jar maraschino cherries, drained and chopped
- 2 bananas, peeled and sliced
- 1½ cups blueberries
- 1 cup chopped strawberries
- 1 cup pecans chopped
- 1 (3.4-oz) box vanilla instant pudding
- 1 cup reserved pineapple juice
Instructions:
- Combine all fruit in a large bowl.
- Whisk together the vanilla pudding and reserved pineapple juice. Pour over fruit and mix well.
- Cover and refrigerate until ready to serve. Stir fruit salad before serving.
Notes:
Steph
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Do you eat this in a bowl or do you always put it over something such as pound cake?
we eat it in a bowl all the time. It is delicious.
What can I sub for the pineapple and the juice, as my family doesn’t like it?
Any changes and modifications to the recipe would be up to you.
How long does this save?
about 3 days in the refrigerator
Can you please tell me if you are to follow the directions on the pudding box substituting pineapple juice for the milk? Or do you make the pudding with milk and also add the pineapple juice?
only use the dry pudding mix and the reserved pineapple juice
can i omit the bananas,I don’t like them at all.what would be a replacement for them.
Whatever you like!
Toss your bananas in citrus juice and drain before adding to your salad and they won’t brown.
Delicious! I didn’t have strawberries but I added 2 jars of peaches! Also, since I was taking this to a church brunch, I didn’t add the pecans. This will be my new fruit salad recipe from now on!
SO glad it was a hit! The peaches sound delicious!!
Can somehow frozen fruit be used, example berries?
I’m sure that would be fine if you thawed it first.
I made it for Easter dinner. We thought it was really good! Next time I’ll make it earlier to refrigerate it longer.
Two questions…. what are the bits of green in the photo (not in the recipe…) is it mint? Do the pecans get mushy if you make it the night before?
I garnished it with a little mint. The pecans should be fine, but you can always stir them in right before serving.