There’s something special about a fruit salad that’s creamy, sweet, and ready in minutes.

This vanilla pudding fruit salad has been my favorite go-to dessert for summer potlucks and quick weeknight treats.

The combination of juicy pineapple, sweet mandarin oranges, and soft bananas creates the perfect tropical trio.

What ties it all together? A sprinkle of instant vanilla pudding mix—no milk needed! Just stir and chill.

Why I Love This Recipe

No-bake and ready in just minutes—so easy!

Vanilla pudding adds creaminess without extra ingredients.

Naturally sweet and fruity, with tropical vibes.

Great for potlucks, brunch, or a refreshing snack.

Low in added sugar when using sugar-free pudding mix.

What You’ll Need (Ingredient Highlights)

Fresh pineapple – Adds a juicy, tangy bite.

Mandarin oranges – Use the syrup for flavor and moisture.

Bananas – Bring natural sweetness and soft texture.

Instant vanilla pudding mix – Thickens the fruit juices into a creamy glaze.

Pro Tips Before You Start

Don’t drain the oranges—the syrup is essential.

Slice bananas just before mixing to avoid browning.

Use a glass bowl for a pretty layered look.

Let the salad chill for at least an hour—it helps the pudding set.

How to Make Vanilla Pudding Fruit Salad

Step 1: Prepare the Fruit
Cut the pineapple into bite-sized chunks.

Peel and slice the bananas.

Open the can of mandarin oranges—do not drain.

Step 2: Mix It Together
Add all the fruit into a large mixing bowl.

Sprinkle the dry vanilla pudding mix evenly over the top. (No need to mix it with milk.)

Step 3: Stir and Chill
Gently stir everything together until the pudding mix dissolves into the fruit juices, forming a creamy coating.

Cover and refrigerate for at least 1 hour.

Step 4: Serve and Enjoy
Serve chilled in individual bowls or cups.

Stir gently before serving if juices have settled.

What to Serve It With

As a light dessert after grilled meats

Alongside muffins or scones at brunch

Paired with yogurt or whipped cream for a parfait

Variations / Substitutions

Swap pineapple for mango or kiwi.

Add strawberries or blueberries for more color.

Use regular pudding mix if sugar-free is not needed.

Try banana cream or cheesecake pudding for a twist.

Storage & Leftovers

Store in an airtight container in the fridge for up to 2 days.

For best texture, enjoy it the day it’s made.

Bananas may brown slightly—add lemon juice to slow oxidation if storing longer.

FAQs

Can I use canned pineapple instead of fresh?
Yes! Just make sure it’s in juice, not heavy syrup, and drain before using.

Can I add other fruits?
Absolutely! Berries, mango, or grapes all work well.

Do I need to use milk with the pudding mix?
No. The fruit juices, especially from the mandarin oranges, hydrate the pudding mix perfectly.

Is it okay to use regular vanilla pudding instead of sugar-free?
Yes, either version works depending on your preference.

Can I make this ahead of time?
Yes, but it’s best served within a few hours to keep bananas from browning.

What if the pudding clumps a bit?
Stir thoroughly and break up clumps with the back of your spoon. It’ll smooth out as it chills.

Can I freeze this salad?
Not recommended—the texture changes too much when thawed.

Final Thoughts

This vanilla pudding fruit salad is the kind of simple recipe that brings everyone to the table.

It’s light, creamy, and naturally sweet without being over the top.

The ease of prep and tropical flavor make it a staple for warm days and lazy weekends.