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“I had this roommate in college, Rochelle, and she made this fruit salad for our apartment Thanksgiving. It's creamy and sweet but not too rich and suprisingly healthy! I love to bring it to picnics but it's a hit any place I've brought it. Please note that the fruit below can be substituted/swaped as needed. I've used bananas, apples and drained canned mandarin oranges in winter when good fruit is sparse. If you use bananas or apples be sure to toss them in fresh lemon juice to prevent browning. As long as it's about 6-7 cups of fruit you're all good!”
12 3/4 cup

Ingredients Nutrition


  1. Place all the prepped fruit in a large bowl.
  2. In a medium bowl blend the milk and sour cream with a hand mixer.
  3. Add the instant pudding mix and blend for 2 minutes.
  4. Stir in the crushed pineapple until combined.
  5. Pour the pudding mixture over all the fruit and gently fold the fruit into the mixture.
  6. Cover and chill for several hours to let the flavors combine.
  7. When you go to serve you can add a little of the reserved pineapple juice from the can of pineapple chunks if you feel the salad is too gloppy or thick. The mixture should be creamy not overly thick.

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