Orange Cream Fruit Salad is a lovely fruit salad filled with oranges, pineapple and bananas with a sweet orange cream mixed in! Perfect to go alongside Easter dinner!
Orange Cream Fruit Salad has been a family favorite recipe for years. I love fruit, and while fresh fruit is my favorite, this is a great recipe to make in the winter when good produce is hard to find (and expensive!), and it has also come in handy many times when I need to make a side dish and don’t have time to run to the store since many of the ingredients are ones that I keep on hand regularly.
What kinds of fruit do you put in the Orange Cream Fruit Salad?
I have made this fruit salad for family dinners, potlucks and we always have it on Easter. One of the things that I love about fruit salads is that you can so easily adapt them. This recipe is delicious with canned pineapple, mandarin oranges and bananas, but you can definitely add other fruits or swap any of those out. I’ve added grapes, apples, kiwi, strawberries and raspberries and all of them have tasted wonderful with the orange/vanilla coating.
Can you use something else instead of Cool Whip in this recipe?
Orange Cream Fruit Salad
- 3.4 oz. pkg instant vanilla pudding mix
- 3/4 cup-1 1/2 cups milk*
- 1/3 cup frozen orange juice concentrate
- 8 oz container Cool Whip
- 20 oz. can pineapple chunks or tidbits, drained well
- 11 oz. can mandarin oranges, drained well
- 2 bananas, sliced
- Combine pudding mix, milk and orange juice concentrate in a mixing bowl.
- Beat with an electric mixer on medium speed for about 2 minutes and then fold in the Cool Whip.
- Gently mix in the canned fruit and chill in the fridge for 2-3 hours until ready to serve. Feel free to add more fruit. I often add more oranges or bananas, and sometimes I add strawberries and mini marshmallows too. If you are adding apples and/or bananas, wait until just before serving to add them. Enjoy!
If you love our Orange Cream Fruit Salad, you’ll also love some of our other favorite popular recipes:
- Tropical Jello Pretzel Salad
- Raspberry Vanilla Jello Salad
- BBQ Chicken Bacon Pineapple Kabobs
- Easy Kool-Aid Sherbet
- Homemade Italian Cream Sodas
Orange Cream Fruit Salad is a lovely fruit salad filled with oranges, pineapple and bananas with a sweet orange cream mixed in! Perfect to go alongside Easter dinner!
- 3 oz. pkg instant vanilla pudding mix
- 3/4 cup-1 1/2 cups milk*
- 1/3 cup frozen orange juice concentrate
- 8 oz container Cool Whip
- 20 oz. can pineapple chunks or tidbits drained well
- 11 oz. can mandarin oranges drained well
- 2 bananas sliced
- Combine pudding mix, milk and orange juice concentrate in a mixing bowl.
- Beat with an electric mixer on medium speed for about 2 minutes and then fold in the Cool Whip. Gently mix in the fruit and chill in the fridge for 2-3 hours until ready to serve.
Gently mix in the canned fruit and chill in the fridge for 2-3 hours until ready to serve. Feel free to add more fruit. I often add more oranges or bananas, and sometimes I add strawberries and mini marshmallows too. If you are adding apples and/or bananas, wait until just before serving to add them. Enjoy!!
*We’ve made this recipe dozens of times with successful results, yet we’ve gotten several comments that the salad is too soupy. So, our advice is to reduce the milk to 3/4 cups initially, and if the consistency is too thick for your liking, feel free to add more.
Renee says
I did not see the milk till I scrolled down to the recipe. Has anyone ever used Almond milk in this? I can’t have milk, yogurt or ice cream.
Nellie says
I’ve never tried this with almond milk, but I think that it would work great in this recipe!
Denise says
This looks delicious! Can’t wait to try it!
Jenn L says
We have so many mandarin oranges in the pantry pretty much at all times – this recipe will be a fabulous way to use them up! Thank you!
Nellie says
You’re so welcome! I hope you enjoy this salad as much as we do!
Bonnie says
I drain my fruit in a strainer for about 2 hours I also only used 3/4 cups of the milk and it turned out awesome.
Nellie says
I’m so glad you enjoyed it!
Maria Browne says
Hi what could u use instead of cool whip or where do u buy that please
Nellie says
You could use 2 cups of sweetened whipped cream instead. Or here is a modified version of this recipe that doesn’t require cool whip – you actually use Greek yogurt instead. https://butterwithasideofbread.com/creamy-orange-fruit-salad/
Sheila says
Hi, I made this salad for supper, my husband declared that is was delicious but should be a dessert instead of salad. I didn’t have concentrated OJ, so instead of milk and OJ, I used 1 Cup of Tropicana Juice. The consistency turned out great. I drained my pineapple and oranges and let them sit in a strainer while mixing the pudding and OJ. I didn’t have any problem with it being to soupy. I also use bulk ingredients and used a 1/2 cup of pudding mix for my base. Do want to try it with jello sometime.
Jessica says
So glad you both enjoyed it Sheila!
Alies Richardson says
I doubled the recipe for a group of 40 and it was enough, but it was eaten up! The group LOVED it and I received many compliments of how good it was. It was easy and cheap for a crowd. I added bananas and mini marshmallows, and topped with another can of mandarin oranges right before serving. Yum!
Alison says
Alies, I love what you added to the salad, it all sounds so yummy! Thank you for your kind words, I am so glad everyone was pleased with it!
MaryP says
I was fine with this until I saw cool whip. A very bad choice. Ugh. Use real cream or leave it out. You can always add a little cream cheese.
Nellie says
You can definitely use real whipped cream if you prefer!
Cindy says
How many people does this feed? I’m going to make this for Thanksgiving. Sounds fabulous!
Nellie says
Cindy – I think that you could easily plan on it feeding 10-12 people. Especially on Thanksgiving when there are so many other foods that need to fit on the plate!