Creamy Fruit Salad

The Creamy Fruit Salad That Fixed My Whole Mood

Because sometimes you just need vanilla pudding to remind you life is sweet… even when your bananas aren’t

Girl, let me tell you… this fruit salad wasn’t planned. Like, at all. I wasn’t in the kitchen channeling Martha Stewart or anything. I was literally standing in front of the fridge in my pajama shorts, hair a mess, craving something cold, creamy, and not another popsicle.

It was one of those meh afternoons. You know the kind — the weather’s hot, the AC’s working overtime, and I was scrolling aimlessly through old summer photos when I saw a pic of my grandma holding a big ol’ bowl of fruit salad. The retro kind. You know, with pudding and whipped cream and all the colors of a Lisa Frank folder. Instant nostalgia.

Suddenly I needed fruit salad. But not just any kind — I wanted it creamy, sweet, refreshing, and slightly chaotic (like my day). And honey, when I tell you this fruit salad with vanilla pudding came through like the best kind of surprise… I mean it. It’s like childhood memories and grown-up cravings had a little kitchen party — and you’re invited.

Why I Keep Coming Back to This Fruit Salad with Vanilla Pudding

This recipe? She’s the real MVP. I made it that first time just for me, standing barefoot in the kitchen with a spoon and no shame. But the second time — girl, I took it to brunch with my girlfriends, and it straight-up stole the show.

Someone actually asked, “Is this from Whole Foods?” I cackled. No, babe — it’s from my chaotic kitchen, with three bruised bananas and a box of instant pudding I forgot I even bought.

There’s just something magical about the way the pudding hugs the fruit. It’s creamy without being heavy, sweet without being over-the-top, and has this comforting “I’m taken care of” vibe. And every time I make it, someone ends up texting me, “Can you send me that recipe again?” (Yes, Becky, I can. Again.)

What You’ll Need (Your Grocery Love List)

Here’s your go-to lineup. Keep it flexible, keep it fabulous.

• 1 box (3.4 oz) instant vanilla pudding mix — the kind that doesn’t need cooking. This is the secret sauce, don’t skip it.
• 1 ½ cups cold milk — I used whole milk, because creamy is the goal, but use what you’ve got.
• 1 cup whipped topping (like Cool Whip) — fold it in like you’re cradling a newborn puppy.
• 1 cup strawberries, hulled and halved — juicy and so photogenic.
• 1 cup green grapes, halved — these give a little pop-pop in every bite.
• 2 bananas, sliced — add these last so they don’t go drama queen and brown too fast.
• 1 cup canned pineapple chunks (drained) — they’re sweet and sassy, and they belong here.
• Optional: a handful of blueberries or mini marshmallows — because why not?

Maria’s pro tip: Toss the banana slices in a little lemon juice before mixing so they don’t go all sad and brown. Learned that one the messy way.

How to Make My Creamy Dreamy Chaos Bowl

Whisk It Like You Mean It

In a big ol’ bowl, whisk the vanilla pudding mix with the cold milk. Give it about 2 minutes to thicken up — it should be glossy and smooth, like your skin after a good serum.

Fold in the Fluff

Once the pudding sets a little, gently fold in the whipped topping. This is not the time for aggressive mixing. We’re looking for soft, airy, mousse-like texture. I got too excited once and turned it into a deflated mess. Still tasted great, but… not the vibe.

Add the Fruity Friends

Now toss in all your fruits — except the bananas. Those go in last so they don’t throw a tantrum. Gently mix until everyone’s coated in that luscious pudding mix. If you’re adding marshmallows (which I highly recommend for that chewy surprise), toss those in too.

Chill & Serve

Let it chill in the fridge for at least 30 minutes. I once skipped this step and regretted it instantly. Cold pudding fruit salad > warm pudding fruit salad. Always.

Top It Like a Boss

Right before serving, I like to add a few extra strawberry slices or a sprinkle of crushed nuts. You don’t have to, but it makes you look like you tried real hard (even if you didn’t).

Maria’s Tricks That Take It Next-Level

• Add a splash of almond extract to the pudding mix. Just a tiny drop — it adds this elevated bakery vibe that makes people go, “What is that flavor?”
• Use a clear trifle bowl if you’re taking it to a party. It looks ten times fancier in layers.
• Make it ahead — you can totally prep this the night before. Just hold the bananas ‘til the morning or toss them in lemon juice like I said earlier.
• Switch up the fruits — peaches, kiwi, mango… this is a fruit free-for-all. If it’s juicy, it belongs.

FAQ (Stuff I Learned the Messy Way)

Final Thoughts from Maria (and Her Messy Kitchen)

So there you go, honey — my fruit salad with vanilla pudding, born from a craving and now living rent-free in my recipe rotation. I love her. She’s low-effort, big-reward, and just chaotic enough to feel like summer in a bowl.

If you end up making this, PLEASE tag me or shoot me a message. I wanna see your version — messy bananas and all.

Until the next mess, stay delicious.
With love,
Maria

Creamy Fruit Salad

A nostalgic, creamy fruit salad made with instant vanilla pudding, whipped topping, and a colorful medley of fruits. It’s refreshing, easy to whip up, and perfect for brunches, BBQs, or late-night cravings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Chill Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 250 kcal

Equipment

• Large mixing bowl
• Whisk
• Spatula or large spoon
• Knife & cutting board
• Measuring cups
• Optional: trifle bowl for serving

Ingredients

  

• 3 Persian cucumbers or 1 English cucumber — the crunch is non-negotiable babe
• 1 teaspoon salt — for that cucumber spa treatment
• 1 tablespoon rice vinegar — tangy queen you’ll love her
• 1 tablespoon soy sauce — adds that deep umami base
• 1 teaspoon sesame oil — trust me this smell = instant serotonin
• 1 tablespoon chili crisp or chili oil — here’s where the magic happens
• 1 clove garlic minced — you already know garlic is never optional
• Sesame seeds + green onions for topping — because cute matters

Instructions

 

Smack the Cucumbers Like You’re Mad at ’Em

• Okay not literally mad… but give those cucumbers a rough chop or even a light smash with a rolling pin. It gives them more surface area to soak up all the spicy, garlicky goodness. I once got too excited and pulverized mine into a pulp—don’t do that. Just firm-but-gentle smashing. Like cucumbers… but make it drama.

Salt. Wait. Drain.

• Toss your cucumbers with the salt in a bowl, let them chill (literally) for 10 minutes. They’ll start sweating like me in August. Drain that salty water—it’s not the vibe.

Whisk It Real Good

• In a separate bowl, mix together the rice vinegar, soy sauce, sesame oil, chili oil, and garlic. Smell it. Taste it. Try not to drink it.

Toss It Like You Mean It

• Pour that liquid gold over your cucumbers and give it a good toss. Add the sesame seeds and green onions and toss again. You want everything coated and glistening.

Chill Out, Babe

• If you’ve got 15 minutes to spare, pop it in the fridge. It gets better as it sits. Like wine. Like you.

Notes

• Banana Tip: Toss slices in lemon juice to prevent browning.
• Make-Ahead Friendly: Prep everything (except bananas) the night before.
• Flavor Boost: A drop of almond extract takes it from “yum” to “what is that magic?”
• Vegan Version: Use plant milk, dairy-free pudding, and vegan whipped topping.
• Customizable: Swap fruits based on seasonality or what’s in your fridge. Peaches, mangoes, or kiwi work great.

Keyword creamy fruit salad