Orange Cream Fruit Salad is a delicious fruit salad filled with oranges, pineapple and bananas with a sweet orange cream mixed in! Perfect fruit salad recipe to go alongside holiday dinner.
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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!), because it is primarily made with canned fruit. 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 are in 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.
Ingredients in Orange Cream Fruit Salad
- 3.4 oz. pkg. instant vanilla pudding mix
- 3/4 – 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
How to make Orange Cream Fruit Salad
- 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!
Can you replace the Cool Whip in fruit salad?
If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into the jello salad. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!
UPDATE: I’ve made this salad so many times, but recently decided to change it up just a little bit and I’m loving the new version! I swapped the Cool Whip out with vanilla Greek yogurt and added some strawberries too – make sure to take a peek at our Creamy Orange Fruit Salad, a new, yogurt-based version of this recipe here!
See Homemade Whipped Cream recipes here.
How do you make stabilized whipped cream?
To make stabilized whipped cream, you will need the following ingredients:
- 4 ounces of cream cheese (softened to room temperature)
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream.
- Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
- In a separate bowl, beat the whipping cream just until soft peaks form.
- Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.
A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!
Check out our other popular salad recipes:
- Easy Chicken Salad Recipe
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- Creamy Orange Fruit Salad
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- Berry Spinach Salad
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ORANGE CREAM FRUIT SALAD
Ingredients
- 3 oz. pkg instant vanilla pudding mix
- ¾ cup-1 1/2 cups milk*
- ⅓ 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
Instructions
- 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.
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Ready to try some more creamy fruit salads? Here are the best ones:
— Berries and Cream Fruit Salad
— Peaches and Cream Fruit Salad
— Raspberry Vanilla Jello Salad
— Creamy Cranberry Fruit Salad
— Creamy Pomegranate Fruit Salad
— Raspberry Ambrosia Salad Recipe
How do you store fruit salad?
This particular fruit salad recipe stores very well in the refrigerator for up to 3-4 days, but is not ideal for freezing. There really is no need to freeze this recipe because you can make it so quickly! I usually make this jello salad several hours, or even the day before I am planning to serve it, because I like the way that the flavors of the fruit mix and become a little bit stronger. I have also served the salad just a few minutes after making it and it is still delicious!
What if I don’t like oranges?
If you don’t like oranges, you are in luck because this fruit salad recipe is so easy to modify! Swap in a different flavor of juice concentrate – strawberry, raspberry, lemonade, etc. Don’t put oranges in and add whatever types of fruit you want to! I think raspberry juice would be amazing and then you could add all types of berries – strawberries, raspberries, blueberries, blackberries!
Is this fruit salad recipe healthy?
Anytime you add a glaze to fruit, you are adding a bit of sugar and some extra calories. One way to make this fruit salad recipe a little bit healthier is to add more fruit, but keep the amount of orange glaze the same. Double the amount of fruit in the salad and the orange glaze will more lightly coat the fruit to give you that amazing creamy orange flavor with less sugar and calories.
If you make the alternate version of this fruit salad, it is a little bit healthier because you can use Greek yogurt instead of Cool Whip which adds a little bit of protein which is a nice little boost and hard to find in a fruit salad! You can find a low-sugar Greek yogurt (or even plain Greek yogurt) to use in the recipe and you can use skim milk if you are trying to cut calories a little bit.
Orange Cream Fruit Salad is a delicious fruit salad filled with oranges, pineapple and bananas with a sweet orange cream mixed in! Perfect fruit salad recipe to go alongside holiday dinner.
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Lorie says
Is the orange juice defroster?
Jessica says
No it doesn’t have to be defrosted. 🙂
Sandra says
I have yet to make this going to substitute orange jello mix for the CV concentrate I think that what’s making it soupy as and adding mini marshmallows as well
Jessica says
Great ideas- tell me how you like it!
Anna Donis says
Hope you are using instant pudding mix not the cooking mix and using frozen concentrate , not mixed with water. Maybe that has something to do with the soupy texture
Tess says
I used half milk half whipping cream and it’s thicker.luv it.
Norma Sperry says
I just made this and it turned out perfect. Don’t understand how it could turn out soupy unless they’re not draining the fruit well. I only used 3/4 cup of milk with the instant pudding and frozen orange juice. Used a whisk instead of mixer and put in the refrigerator for several minutes until set up before adding fruit and cool whip. Also added mini marshmallows and 2 bananas. Turned out perfect! Great taste and easy to fix!
Jessica says
🙂 I’m so glad you liked it- it’s one of our favorites as well!
Cindy Lou says
I make one similar to this recipe, only I use two small boxes of pudding to ensure it doesn’t get soupy:)
I also add pecan halves and a little coconut. Once I added some tropical fruit(drained) – it was pretty
good too!
sharrie says
I DIDNT HAVE FROZEN OJ BUT HAD FROZEN STRAWBERRY DAQUIORI OOOOW WONDERFUL
Natalie says
To everyone having problem with their salad coming out soupy! Be sure and FOLD your cool whip into first ingredients. If you stir it like a soup it does make the cool whip flat and become seoupy. Hope that helps.
Alyssa L says
Wow! Just made this for my moms group, have one question though…we’re expected to share?!? I couldn’t stop “checking to make sure it was eatible”!! Soooo good!!
I followed your directions, however, I used a 5.1oz box of pudding so I added a splash of milk and a small spoon of extra orange juice to offset it, plus 2 cans of pineapple (one tidbit and one chunk), 2 cans of oranges and 5 bananas total. It still had lots of “creamy fluff part” so I’m happy that I didn’t add more of that to the mix.
Came out perfect so I’m not sure what happened to other people’s being “soupy”, maybe they over stirred it as well? I noticed that if I would’ve kept stirring then it would’ve gotten thinner.
Jessica says
Sharing recipes from my site is completely optional! 😉 Glad you enjoyed it!
Janie says
Delicious! Followed directions and mine was not soupy at all. Used 3/4 cup milk. Be sure to drain your fruit
david says
Tried it. I agree with others that found it soupy. I used 3/4 cup of milk and was still soupy.
Karen says
I made this recipe today, I used 1 1/2 cups of milk, drained the fruit and it is not runny at all. The only thing I would do different is to add more mandarin oranges, it is orange cream, so i think it is most appropriate.
Jessica says
Great idea Karen!
Mary says
I can’t wait to make this!!
Jessica says
I hope you like it!
Joel says
The first time I made this I accidentally used the entire can of OJ instead of 1/3 cup. That definitely made things more soupy and too tangy. Tonight I’ve made it again using the full 1-1/2 cup of milk and the correct 1/3 cup of OJ. It’s currently chilling but already had a thicker consistency and flavor than before. Hope this helps solve any similar mistakes!
Joel says
* thicker consistency and better flavor than before
Paula Strong says
This was wonderful! My family ate seconds!
Jessica says
So glad you enjoyed it!
Jessica says
Fluff salads always go over so well at our family dinners! So much fruit, too, I love it!
Amanda Finks says
Love this sweet fruity fluffy salad! Yum!