Classic Fruit Salad

Fruit Salad

• 1 can fruit cocktail — 15 oz, drained
• 1 can mandarin oranges — 11 oz, drained
• 1 can chunk pineapple — 20 oz, drained
• 2–3 medium bananas — sliced ½ inch thick
• 1 box instant lemon pudding mix — 3.4 oz; dry mix
• 1 carton Cool Whip — 8 oz, thawed

Optional Additions

• mini marshmallows (optional)
• maraschino cherries (optional)
• coconut flakes (optional)
• pecans (optional) — chopped

1. Drain the Fruit: Place the fruit cocktail, mandarin oranges, and pineapple in a colander over the sink. Drain for 10 minutes, shaking the colander gently once or twice. The fruit should no longer drip steadily but should remain slightly glossy; do not press or blot it dry.15 oz fruit cocktail, 11 oz mandarin oranges, 20 oz pineapple
2. Combine the Fruit: Using a cutting board and paring knife, slice the bananas ½ inch thick. In a large mixing bowl, gently combine the drained fruit and sliced bananas for about 1 minute, until evenly distributed without breaking the fruit pieces.2–3 medium bananas
3. Add the Pudding Mix: Sprinkle half of the dry instant lemon pudding mix evenly over the fruit and fold gently with a rubber spatula. Add the remaining pudding mix and continue folding for 1 to 2 minutes, until no dry pockets remain and the fruit is lightly coated.1 box instant lemon pudding mix
4. Fold in the Cool Whip: Add the thawed Cool Whip in two additions and fold gently for 1 to 2 minutes, until the salad is evenly creamy and fluffy with no white streaks or dry pudding pockets.8 oz Cool Whip
5. Chill: Cover the bowl and refrigerate for at least 30 minutes, until the salad is thoroughly cold and the creamy coating clings to the fruit without pooling at the bottom of the bowl.
6. Serve: Fold the salad once gently, transfer it to a serving bowl if desired, and serve cold straight from the refrigerator.