Creamy Tropical Fruit Salad

Fruit Salad Base

• 1 can pineapple tidbits — 8 oz, undrained
• 1 can mandarin oranges — 11 oz, well drained
• 1 can fruit cocktail — 15–15.25 oz, well drained
• ½ cup coconut flakes — sweetened
• 2 tablespoons lemon juice
• 1 package instant lemon pudding mix — 3.4 oz

Final Additions

• 2 firm-ripe bananas — sliced
• 1 ½ cups whipped cream — prepared and chilled

Optional Additions

• mini marshmallows (optional)
• pecans (optional) — chopped
• maraschino cherries (optional) — well drained

1. Combine the Fruit Base: In a large mixing bowl, gently mix the pineapple with its juice, well-drained mandarin oranges, well-drained fruit cocktail, coconut flakes, and lemon juice for about 1 minute, until the fruit is evenly distributed and coated with juice.8 oz pineapple tidbits, 11 oz mandarin oranges, 15–15.25 oz fruit cocktail, ½ cup coconut flakes, 2 tbsp lemon juice
2. Add the Pudding Mix: Sprinkle half of the dry lemon pudding mix evenly over the fruit and fold gently with a rubber spatula. Sprinkle the remaining pudding mix over the fruit and continue folding for 1 to 2 minutes, until the mix is fully moistened and no dry pockets remain.1 package instant lemon pudding mix
3. Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight, until the liquid has thickened into a creamy coating that clings to the fruit and no loose juice pools at the bottom of the bowl.
4. Add Final Ingredients: Just before serving, slice the bananas. Gently fold the bananas and cold prepared whipped cream into the chilled fruit base for about 1 minute, until the salad is light, fluffy, and evenly combined.2 firm-ripe bananas, 1½ cups whipped cream
5. Serve: Transfer the salad to a chilled serving bowl or individual dessert bowls and serve immediately while cold.