Hawaiian Fruit Salad with Cool Whip and Tropical Fruit Mix
Hawaiian Fruit Salad With Cool Whip is a creamy, fluffy, tropical fruit salad made with pineapple, mandarin oranges, grapes, coconut, marshmallows, cherries, nuts, and whipped topping. It is perfect for potlucks, holidays, cookouts, brunches, and family dinners.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Ingredients
1 20-ounce can pineapple tidbits, drained well
1 15-ounce can mandarin oranges, drained well
1 cup seedless green grapes, halved
1 cup mini marshmallows
1 cup sweetened shredded coconut
1 8-ounce container Cool Whip, thawed
1/2 cup sour cream or vanilla yogurt
1/2 cup chopped pecans or macadamia nuts
1/3 cup maraschino cherries, drained, patted dry, and halved
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1 pinch salt
Instructions
- Drain the pineapple tidbits well in a colander.
- Drain the mandarin oranges gently and set them aside.
- Drain the maraschino cherries, pat them dry, and cut them in half.
- Rinse and dry the grapes, then slice them in half.
- In a large bowl, combine pineapple, grapes, mini marshmallows, coconut, and nuts.
- In a separate bowl, stir together sour cream or vanilla yogurt, lemon juice, vanilla extract, and salt.
- Fold the thawed Cool Whip into the sour cream mixture until smooth and fluffy.
- Spoon the creamy mixture over the fruit and fold gently.
- Add the mandarin oranges and cherries, then fold again very carefully.
- Cover and refrigerate for at least 1 hour before serving.
Notes
Drain the fruit very well so the salad stays creamy.
Add mandarin oranges and cherries last so they do not break apart.
Use vanilla yogurt for a sweeter flavor or sour cream for a tangier taste.
Add bananas just before serving if using them.
Store leftovers covered in the refrigerator for up to 3 days.