Make the base. In a large bowl, mix the Cool Whip, sweetened condensed milk, and sour cream until well combined.
Add the canned fruits. Add the drained fruit cocktail, crushed pineapple, cherry pie filling, and sliced bananas. Gently fold to incorporate.
Add the fresh fruits (optional). If using any of the optional fresh fruits, like strawberries, blueberries, or kiwi, gently fold them into the mixture.
Chill for 4 hours. Cover and refrigerate for at least 4 hours to allow flavors to blend.
Serve chilled. Serve the fruit salad chilled. Enjoy!
Ditch the liquid. Remove all excess liquid from the canned fruits before adding to prevent a watery salad.
The riper, the better. Ripe bananas with just a few brown speckles add natural sweetness and creaminess.
Be nice and gentle. Fold the ingredients together gently to keep the fruits from breaking down.
Go wild with toppings. Top with extra whipped cream, cherries, nuts, or shredded coconut for a pretty presentation.
Try a fruit swap. Swap in your favorite fruits like mandarin oranges, grapes, or mango for fun twists.
Here’s how to keep leftover salad fresh:
To Store: Store in an air-tight container in the refrigerator for up to 3-4 days. Give it a good stir before serving to redistribute the juices and flavors.
Ingredients
ADVERTISEMENT
ADVERTISEMENT
