Ingredients
Scale
- 4.6 ounces Cook and Serve Vanilla Pudding mix (large box)
- 6 ounces Strawberry Jello package (large box)
- 3 cups water
- 16 ounces Cool-Whip (thawed)
- 5 ounces mini marshmallows (half of a 10-ounce bag)
- 3 bananas, sliced
- 2 cups strawberries, sliced
Instructions
- In a medium saucepan, whisk together the pudding mix, Jello mix, and water.
- Cook over medium heat and bring to a boil.
- Remove the saucepan from the heat and pour the mixture into a large mixing bowl. Cover with plastic wrap.
- Refrigerate until the mixture has thickened, which will take overnight or about 4-6 hours.
- Once thickened, beat the mixture until creamy using an electric hand mixer.
- Gently fold in Cool Whip, marshmallows, and fruit.
- Chill the salad for about an hour before serving to let the flavors meld together.
- Can I use Instant Pudding instead of Cook and Serve? While Cook and Serve pudding is recommended for its texture, you can use Instant Pudding in a pinch. The texture might be slightly different, but the dessert will still be delicious.
- Can I add other fruits to this salad? Absolutely! Feel free to customize this salad with your favorite fruits. Blueberries, raspberries, and peaches all make excellent additions.
- Can I make this dessert lighter? Yes, you can opt for a light Cool Whip and sugar-free Jello and pudding mixes to reduce the calorie count without sacrificing taste.
- How do I prevent the bananas from browning? Toss the banana slices in a little lemon juice before adding them to the salad. This will help keep them fresh and prevent browning.
- Category: Recipe
- Method: Bake
- Cuisine: American