Ingredients:

  • 2 cups (300g) fresh strawberries, hulled and quartered
  • 1 can (850g) pineapple tidbits, thoroughly drained
  • 1 cup (150g) green grapes, halved
  • 1 cup (150g) mandarin orange segments, drained
  • 1 medium (120g) banana, sliced into rounds
  • 1 cup (240ml) vanilla pudding mix, prepared
  • 1 cup (240ml) Cool Whip or stabilized whipped topping, thawed
  • 1/2 cup (115g) Greek yogurt
  • 1/2 cup (60g) salted pistachios, chopped
  • 1 cup (120g) mini marshmallows

Instructions:

  1. Rinse your fresh berries and grapes. Use a fine mesh strainer to ensure the canned pineapple and mandarin oranges are completely dry. Note: Any excess liquid will make your salad runny.
  2. Grab your large glass mixing bowl. Add the prepared vanilla pudding, thawed Cool Whip, and Greek yogurt.
  3. Fold the cream mixture with your rubber spatula until the mixture is smooth and uniform.
  4. Gently fold in the strawberries, pineapple, grapes, and oranges. Use a cut and fold motion, scraping the bottom and folding the top over. Note: This maintains the aeration of the whipped topping.
  5. Cover the bowl tightly with plastic wrap to prevent the cream from absorbing fridge odors.
  6. Refrigerate for at least 4 hours. Wait until the mixture feels chilled and set through to the center.
  7. Just before you're ready to serve, gently fold in the sliced bananas.
  8. Add the mini marshmallows and chopped salted pistachios.
  9. Give it one final, light fold until the colors are evenly distributed.