Creamy Fruit Salad with Marshmallows and Whipped Topping

Name: Creamy Fruit Salad with Marshmallows and Whipped Topping
Prep time: 15 min
Total time: 15 min
Yield: 10 servings
Cuisine: American
Ingredients: 30 oz (two 15-oz cans) (850 g) canned fruit cocktail in juice or light syrup, drained very well in a colander for 5 minutes, then patted with paper towels; 1½ cups (225 g) seedless red or green grapes, washed, dried, and halved lengthwise; ½ cup (80 g) maraschino cherries, drained, patted very dry on paper towels, and halved; 2 cups (100 g) mini marshmallows; 8 oz (one tub) (227 g) frozen whipped topping, thawed in the refrigerator, still cold; ½ tsp (2½ ml) pure vanilla extract (optional); ⅛ tsp (¾ g) fine salt, a small pinch (optional)

From the MyKitchenBank Kitchen

A nostalgic, no-cook potluck fruit salad: canned fruit cocktail, juicy grapes and maraschino cherries folded with fluffy mini marshmallows and whipped topping. Chilled until the marshmallows soften into a creamy, cloud-like dessert salad.

Prep: 15 min
Cook: —
Wait: 4 hr
Total: 4 hr 15 min
Makes: About 8 cups (10 servings of ¾ cup)

Jump to recipe ♡ Save

Steps

Before you start

Thaw the frozen whipped topping in the refrigerator overnight (or about 4 hours) so it is soft and spreadable but still cold.
Drain the fruit cocktail very well; excess syrup is the number one cause of a runny salad.
Plan at least 4 hours of chilling time so the marshmallows soften and flavors meld. Overnight is even better.
Wash and dry the grapes thoroughly so no extra water thins the dressing.

1
Drain the fruit
- Pour both cans of fruit cocktail into a large colander set over the sink.
- Let drain for 5 minutes, gently shaking once or twice.
- Spread the fruit on a double layer of paper towels and pat the top with more towels.
+ Show details− Hide details
Ready when: Fruit looks glossy but no liquid pools on the towels
Tip: Don't skip the patting; extra syrup turns the topping pink and runny.
2
Prep grapes and cherries
- Halve the grapes lengthwise.
- Drain the maraschino cherries, blot them on paper towels until no red liquid transfers, then halve them.
+ Show details− Hide details
Ready when: Cherries leave no red stain when blotted
Tip: Dry cherries bleed less, keeping the salad cream-colored with pink flecks.
3
Season the topping
- Spoon the thawed whipped topping into a large bowl.
- If using, stir in the vanilla and salt with a rubber spatula until evenly combined.
+ Show details− Hide details
Ready when: Topping is smooth with no streaks of vanilla
Tip: Stir gently; vigorous mixing deflates the topping.
4
Fold in fruit
- Add the drained fruit cocktail, grapes, and cherries to the topping.
- Fold gently with a spatula, scraping from the bottom and turning over the top, about 15 turns.
+ Show details− Hide details
Ready when: All fruit is evenly coated in cream with no white pockets
Tip: Fold rather than stir to keep the dressing fluffy.
5
Add marshmallows
- Sprinkle the mini marshmallows over the salad and fold 4–5 more times until evenly distributed.
+ Show details− Hide details
Ready when: Marshmallows are evenly scattered throughout
Tip: Add them last so they stay plump and don't get crushed.
6
Chill to blend
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight.
+ Show details− Hide details
Ready when: Marshmallows are tender and chewy-soft, and the salad is thoroughly cold
Tip: Taste after chilling; the salad should be lightly sweet and creamy.
7
Stir and serve
- Give the salad a gentle stir to redistribute the dressing.
- Serve cold in bowls, ¾ cup per person.
+ Show details− Hide details
Ready when: Salad is creamy, thick, and holds together on a spoon
Tip: If a little liquid has collected at the bottom, stir it back in or spoon it off.

Good to know

Tips

Drain and blot the canned fruit and cherries thoroughly for a thick, creamy dressing.
Keep the topping cold; warm topping loosens and turns soupy.
Add a handful of chopped pecans or shredded coconut just before serving for crunch.
For a stiffer salad, fold in 1 cup (225 g) drained pineapple tidbits only after patting dry.

Make ahead

Make up to 24 hours ahead and keep covered in the refrigerator. For the best texture, stir gently before serving.

Storage & reheating

Refrigerate in an airtight container for up to 2 days; the marshmallows soften further and the salad loosens over time. Not recommended at room temperature for more than 2 hours. Does not freeze well because the fruit turns mushy. Serve cold; no reheating.

Substitutions

frozen whipped topping → 1½ cups (360 ml) cold heavy cream whipped with 3 tablespoons (22 g) powdered sugar to stiff peaks. Richer and less sweet, makes about 3 cups; use within 1 day since it's less stable.
canned fruit cocktail in juice or light syrup → Canned pineapple tidbits and mandarin oranges, well drained. Same total weight; pineapple adds tang.
seedless red or green grapes → Fresh diced apple tossed in 1 tsp lemon juice. Adds crunch; the lemon prevents browning.
mini marshmallows → Marshmallow creme (½ cup / 70 g) folded into the topping. Gives a smoother, sweeter dressing without chewy pieces.