Fruit Salad With Pudding!

"I get compliments on this fruit salad wherever I take it. It is super easy to make and a great dish to bring to a potluck or family party. Kids love it too. Everyone asks "what's in the sauce"? The secret ingredient is the vanilla pudding mix."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Aunt Paula photo by Aunt Paula
photo by billie b. photo by billie b.
photo by May I Have That Rec photo by May I Have That Rec
photo by Katie M. photo by Katie M.
Ready In:




  • In a large bowl, combine peaches, pineapples, and vanilla pudding mix.
  • This includes the juices from the cans.
  • Mix well until pudding is dissolved.
  • Stir in strawberries, banana, blueberries, grapes, and sugar if desired.
  • Chill.

Questions & Replies

  1. Can you use cook and serve pudding instead of instant pudding
  2. The photos all appear to be just the fresh fruit .. the recipe name says "with pudding" .. I would expect it to appear much creamier.. I am not much of a cook .. can someone please describe a little more how this works? Thanks very much
  3. doesn't the pudding get solid when cold. I just want the fruit in liquid.
  4. Could you make this in a 13x9 rectangle pan if doubling the ingredients?
  5. So if I want to double this recipe ,do I just add 2 boxes same size of the pudding?


  1. this is really good! i just made it today and its delicious. However, I recommend that you make the pudding with the canned juice in a separate bowl. Then in another bowl add all the fruit. I added only a couple of scoops of the pudding to the fruit and stirred it to give it just a little coat of pudding around the fruit and it was perfect. Next time I'll buy a smaller pudding box because I hardly used any, I think it's too much if I were to add the whole thing. Oh and I used green grapes because it looks so much prettier with a pop of green instead of red because you already have strawberries!
  2. DELICIOUS.... however, do NOT add the sugar
  3. Delicious. I used canned peaches in water to cut back on the sugar.
  4. Home run! I followed the concept...fruit and read the reviews to determine how to best make the pudding. The result....a home run! I bought a slew of fresh fruit (nectarine, plum, pear, pineapple, apple, raspberry, blueberry, blackberry, tangerine, peach, strawberry)...theme was color. Used instant fat free vanilla pudding....w fat free milk. Lightly coated fruit. note: squeeze 1 tangerine over the cut apples & pears so they don't turn brown. Also, dont apply pudding until the day you eat it.
  5. This fruit salad was soooo yummy; and because of the fruit in this salad it was so quick to prepare too... will definitely be made again!<br/>I was a bit wary of getting "soup" so I used the juice from the peaches and only half the juice from the pineapples and it was just right. I did omit the bananas (allergy) and didnt add the sugar and it was superb.


  1. I used a Coconut Pudding and it was even nicer than the Vanilla.
  2. Instead of instant pudding I've always used the kind you cook. Drain the canned fruit juices into a measuring cup for 2 cups of liquid. Follow the directions on the pudding box. Instead of becoming creamy, it will become clear and thick. Let cool; then pour over fruit. Gently combine.
  3. It's even better using British or Australian custard powder to make a real pudding for it. Bird's custard powder and an Aussie brand are both available at Amazon. Add a dash of vanilla to give it more flavor, and you can make the texture thin or thick as you prefer by altering the amount--thick like a heavy pudding, or slightly thinner and pourable to drizzled over fruit. It only takes a few minutes heating it in a pan on the stove to make it really special.
  4. I omitted the extra sugar in the recipe because I felt like the canned fruit and the pudding had enough sweetness without needing to add more. I also added the banana right before serving so that it wouldn't brown!
  5. I used fresh pineapple and canned mandarins



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