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A white bowl of fruit salad with cool whip with a wooden spoon filled with the same salad.

Make-Ahead Fruit Salad with Cool Whip Recipe

Author: Jessica Haggard
Fruit salad with Cool Whip surprises people in the best way. It’s creamy, sweet, and filled with juicy fruit, tender pasta, and a silky custard base, all finished with a layer of soft whipped topping. Whether you bring it to a potluck or serve it at a holiday dinner, it never lasts long.
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Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert, Sides
Cuisine American
Servings 12 servings
Calories 181 kcal

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.
Serve: It goes great with grilled meats and barbecue.
Store: Store leftover fruit salad with Cool Whip in an airtight container in the fridge for up to 3 days. If it looks dry, stir in a bit of whipped topping or fruit juice to freshen it up.

Nutrition

Calories: 181kcalCarbohydrates: 39gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 58mgSodium: 132mgPotassium: 117mgFiber: 0.5gSugar: 34gVitamin A: 139IUVitamin C: 1mgCalcium: 33mgIron: 1mg
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