Fruit Cocktail Salad Cool Whip
This ain’t your grandma’s fruit salad—unless she was a legend in the kitchen with a sweet tooth and zero time to waste. This creamy, dreamy combo of canned fruit, mini marshmallows, and a whipped cream cheese dressing is so good, it moonlights as dessert and a side dish (because we make our own rules here).
EQUIPMENT (PAID LINKS)
- Large serving bowl
- Mixing spoon or spatula
- Hand mixer (recommended)
Ingredients
- 1 15.25 ounce can tropical fruit cocktail, drained
- 1 15 ounce can mandarin oranges, drained
- 1 10 ounce jar maraschino cherries, drained
- 1 8 ounce can pineapple tidbits, drained
- 1½ cups sweetened shredded coconut
- 1½ cups mini marshmallows
- 1 8 ounce block cream cheese, softened
- 1 cup whipped topping about half an 8-ounce tub
- Mint leaves optional for garnish
Instructions
- Mix the Fruit: In a large bowl, stir together the tropical fruit cocktail, mandarin oranges, maraschino cherries, and pineapple tidbits. Make sure the fruit is well-drained to prevent excess liquid.1 15.25 ounce can tropical fruit cocktail, drained, 1 15 ounce can mandarin oranges, drained, 1 10 ounce jar maraschino cherries, drained, 1 8 ounce can pineapple tidbits, drained
- Add Coconut and Marshmallows: Gently mix in the shredded coconut and mini marshmallows until evenly distributed.1½ cups sweetened shredded coconut, 1½ cups mini marshmallows
- Make the Creamy Base: In a separate bowl, use a hand mixer to beat the softened cream cheese until smooth. Fold in the whipped topping until fluffy and well combined.1 8 ounce block cream cheese, softened, 1 cup whipped topping
- Combine Everything: Add the cream cheese mixture to the fruit mixture and fold everything together gently until evenly coated.
- Chill and Serve: Cover the bowl and chill in the refrigerator for at least 30 minutes (or up to 2 hours for best flavor). Garnish with mint leaves if desired. Serve cold and enjoy!Mint leaves