Fruit Salad with Cool Whip Recipe
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If you’ve never had fruit salad with Cool Whip and tiny pasta, you’re in for a fun surprise. It’s sweet, creamy, and just unusual enough to be memorable. Made with acini di pepe, pineapple, grapes, peaches, and mandarin oranges stirred into a smooth custard base and topped with whipped topping, it checks all the boxes for something cool and satisfying on a warm day.
My dad and I used to make this together on summer weekdays (we often made carrot raisin salad on weekends), and I always hoped there’d be leftovers so I could sneak a few spoonfuls straight from the fridge the next morning.
He’d stir the custard while I drained the fruit, and we always ended up eating a bit before it even made it to the table. It was cold, creamy and just sweet enough to feel like a treat without being over the top. Even now, one bite takes me right back to those slow, sticky summer nights with the fan humming in the background.
Why You’ll Love This Recipe
- Great for prepping ahead: You can cook the pasta and make the custard the day before. Just fold in the fruit and whipped topping when it’s time to serve.
- Super affordable: It’s just pasta, canned fruit, and a few things from the pantry.
- Fun texture: Creamy, soft, and a little chewy all at once.
- Kids go crazy for it: It’s sweet, colorful, and feels like dessert. Every time I make it, the kids are the first to dig in.
- Perfect for feeding a crowd
How to Make Fruit Salad with Cool Whip
Fruit salad with Cool Whip is nothing like the usual mix of chopped fruit. It’s creamy, a little chewy, and packed with juicy bites of pineapple, peaches, oranges, and grapes. The acini di pepe pasta gives it a fun texture, and the silky custard sauce with whipped topping brings it all together. It’s easy to make, makes a ton, and shows up to every party ready to impress.
Scroll down to grab the printable recipe card with everything you need, including full instructions and exact measurements.
Ingredients You Need
- Acini di Pepe pasta
- Sugar, eggs, flour, and salt: Makes the smooth, rich custard-style sauce that holds everything together.
- Pineapple chunks, peaches, and mandarin oranges: Stick with canned fruit packed in 100% juice instead of syrup.
- Grapes: I like to use seedless grapes, sliced in half. They’re easier to eat and mix better with the rest of the fruit.
- Cool Whip: The original version uses the whole tub, but I usually add just enough to get that fluffy texture without going overboard. Feel free to adjust based on how creamy you like it.
Step-By-Step Instructions
Let’s bring this fun and fruity dessert salad to life! It only takes about 15 minutes to pull together, and the steps are super simple.
Step 1: Prep the fruit
Drain all the canned fruit and set the juice aside for later. Pop the fruit into an airtight container and chill it in the fridge until you’re ready to mix everything together.
Step 2: Cook the pasta
Boil the acini di pepe in salted water according to the package, usually around 10 minutes. Once it’s tender, drain and rinse it under cold water to keep it from sticking. Set it aside to cool.
Step 3: Make the cream sauce
In a saucepan, whisk the reserved fruit juice with sugar, eggs, flour, and salt. Cook over medium heat, stirring the whole time, until it thickens into a smooth, pudding-like sauce.
Step 4: Let it chill
Pour the warm sauce over the cooked pasta and stir until coated. Cover the bowl and refrigerate for at least 4 hours, or up to 8, so it can fully chill and soak.
Step 5: Add fruit and Cool Whip
Right before serving, fold in the chilled fruit and sliced grapes. Add as much Cool Whip as you like, depending on how fluffy you want it. Stir gently, serve cold, and enjoy!
Substitutions
I kept this fruit pasta salad recipe super simple on purpose, so there’s plenty of space to make it your own. If you’re looking to tweak the flavors or just work with what you have on hand, here are a few easy swaps to try:
- Acini di Pepe Pasta: Try orzo, Israeli couscous, or even small tapioca pearls for a similar texture.
- Pineapple Chunks: Crushed pineapple works just as well and blends more smoothly.
- Peaches: Canned nectarines, mangoes, or apricots are great alternatives.
- Mandarin Oranges: Fresh orange slices, clementines, or tangerines make an easy swap.
- Grapes: Canned blueberries add a fun burst of flavor and color.
- Cool Whip: Swap with stabilized whipped cream made with cream cheese or gelatin.
Expert Tips
- Rinse the pasta: Acini di pepe tends to get sticky, so rinse it under cold water to cool it down and prevent it from clumping.
- Drain well: Extra juice can water everything down, so give the canned fruit plenty of time to sit in a strainer before using it. This helps keep the custard thick and the whipped topping fluffy.
- Handle with care: When mixing in the fruit and whipped topping, fold carefully to keep everything from breaking apart.
- Adjust the portion size: This recipe makes a big batch. If you’re serving a smaller group, you can easily cut the ingredients in half.
- Keep it chilled: This salad is best when chilled. If you’re bringing it outside, set the bowl over a dish of ice to keep it cool, or serve it in bowls that have been chilled in the fridge.
How to Store This Recipe
Keep any leftover fruit salad with Cool Whip in an airtight container in the fridge for up to 3 days. If it starts to look a bit dry, just stir in a little extra whipped topping or a splash of the reserved fruit juice to bring back the creamy texture before serving.
What to Serve with Fruit Salad with Cool Whip
Fruit salad with Cool Whip fits right in at just about any meal, casual or special. It’s especially good alongside grilled meats, pork chops and baby back ribs since the creamy sweetness balances out all those savory bites.
It also pairs well with other old-school sides coleslaw for a fun, throwback-style spread. We love making it for Easter, summer cookouts, or Thanksgiving with roast turkey because it works as both a refreshing side and a light dessert.
More Easy Side Dishes To Try
Make-Ahead Fruit Salad with Cool Whip Recipe
Ingredients
- 1 (16-ounce) box Acini di Pepe pasta
- 1 ½ cups sugar
- 4 large eggs beaten
- 4 tablespoons flour
- ½ teaspoon salt
- 2 (20-ounce) cans pineapple chunks
- 2 (15-ounce) cans peaches
- 2 (11-ounce) cans mandarin oranges
- 1 pound red grapes halved
- 1 container Cool Whip use to taste
Instructions
- Drain all the canned fruit and set the juice aside for later. Pop the fruit into an airtight container and chill it in the fridge until you’re ready to mix everything together.
- Boil the acini di pepe in salted water according to the package, usually around 10 minutes. Once it’s tender, drain and rinse it under cold water to keep it from sticking. Set it aside to cool.
- In a saucepan, whisk the reserved fruit juice with sugar, eggs, flour, and salt. Cook over medium heat, stirring the whole time, until it thickens into a smooth, pudding-like sauce.
- Pour the warm sauce over the cooked pasta and stir until coated. Cover the bowl and refrigerate for at least 4 hours, or up to 8, so it can fully chill and soak.
- Right before serving, fold in the chilled fruit and sliced grapes. Add as much Cool Whip as you like, depending on how fluffy you want it. Stir gently, serve cold, and enjoy!
Notes
- When mixing in the fruit and whipped topping, fold carefully to keep everything from breaking apart. This keeps the salad light and the texture just right.
- This recipe makes a big batch. If you’re serving a smaller group, you can easily cut the ingredients in half.
- This salad is best when chilled. If you’re bringing it outside, set the bowl over a dish of ice to keep it cool, or serve it in bowls that have been chilled in the fridge.
