Nothing beats a cool, creamy fruit salad on a warm day, and with Cool Whip, it’s effortlessly delicious! Whether you’re hosting a summer barbecue or craving a sweet, light treat, these 18 refreshing recipes offer delightful twists on a classic. From tropical blends to berry-packed variations, there’s a perfect option for every occasion. Dive in to discover your new favorite fruity creation!
Tropical Pineapple and Mango Cool Whip Salad
Ready to ditch boring salads? This tropical pineapple and mango Cool Whip salad is your summer game-changer. It’s creamy, fruity, and ridiculously easy to make.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– For the fruit base:
– 2 cups fresh pineapple, cut into 1-inch chunks
– 2 cups fresh mango, cut into 1-inch chunks
– For the creamy mixture:
– 1 (8 oz) tub Cool Whip, thawed in the refrigerator for 4 hours
– 1 (3.4 oz) box instant vanilla pudding mix
– 1 cup cold whole milk
– 1/4 cup sweetened shredded coconut
Instructions
1. Place the pineapple chunks and mango chunks in a large mixing bowl.
2. In a separate medium bowl, pour in the cold whole milk.
3. Add the instant vanilla pudding mix to the milk.
4. Immediately whisk the pudding mix and milk together vigorously for 2 full minutes until smooth and slightly thickened. Tip: Whisking prevents lumps from forming in the pudding.
5. Gently fold the thawed Cool Whip into the pudding mixture using a rubber spatula until just combined. Tip: Avoid overmixing to keep the salad light and fluffy.
6. Pour the creamy mixture over the fruit in the large bowl.
7. Add the sweetened shredded coconut to the bowl.
8. Gently fold all ingredients together until the fruit is evenly coated, about 15-20 folds. Tip: Fold gently to prevent the fruit from getting bruised and mushy.
9. Cover the bowl tightly with plastic wrap.
10. Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
Zesty pineapple and sweet mango create a vibrant burst against the lush, cloud-like cream. The shredded coconut adds a subtle chew that plays perfectly with the juicy fruit. Serve it scooped into chilled glasses or as a bright topping for grilled pound cake.
Berry Bliss Cool Whip Fruit Salad
Unlock your easiest dessert ever with this Berry Bliss Cool Whip Fruit Salad. It’s a no-bake, five-minute wonder that’s perfect for potlucks, picnics, or a sweet fridge snack. Grab your biggest bowl and let’s mix up some magic.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Fruit Base:
– 1 pint (about 2 cups) fresh strawberries, hulled and quartered
– 1 pint (about 2 cups) fresh blueberries
– 6 oz (about 1 1/2 cups) fresh raspberries
– 2 medium bananas, sliced into 1/2-inch rounds
For the Dressing:
– 1 (8 oz) container Cool Whip, thawed
– 1 (3.4 oz) box instant vanilla pudding mix (dry powder only)
– 1/4 cup whole milk
Instructions
1. Rinse all the fresh berries—strawberries, blueberries, and raspberries—under cold water in a colander and pat them completely dry with paper towels. Tip: Drying the berries prevents the salad from getting watery.
2. Hull the strawberries and cut each one into four equal quarters.
3. Slice the two bananas into 1/2-inch thick rounds.
4. In a very large mixing bowl, gently combine the quartered strawberries, whole blueberries, whole raspberries, and sliced banana rounds.
5. In a separate medium bowl, add the 1/4 cup of whole milk.
6. Sprinkle the entire contents of the 3.4 oz box of instant vanilla pudding mix (dry powder only) over the milk.
7. Immediately whisk the milk and dry pudding mix together for 60 seconds until the mixture is smooth and slightly thickened. Tip: Whisk right away to avoid lumps from forming.
8. Scoop the entire 8 oz container of thawed Cool Whip into the bowl with the pudding mixture.
9. Use a rubber spatula to fold the Cool Whip into the pudding mixture until just combined and no white streaks remain, about 30 seconds. Tip: Fold gently to keep the mixture light and fluffy.
10. Pour the Cool Whip and pudding dressing over the prepared fruit in the large bowl.
11. Gently fold the dressing into the fruit using the spatula until every piece is evenly coated, taking care not to crush the berries.
12. Cover the bowl tightly with plastic wrap and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
Yield a bowl of pure, creamy joy with bursts of juicy berry in every bite. The vanilla pudding adds a subtle custard-like depth that makes it feel fancy, while the Cool Whip keeps it impossibly light. Serve it scooped into waffle cones for a fun, handheld treat or layer it in a glass with crumbled graham crackers for a deconstructed parfait.
Creamy Strawberry Banana Cool Whip Delight
Grab your spoon—this no-bake dessert is the ultimate summer lifesaver. It’s creamy, fruity, and ready in minutes. Seriously, you’ll want to make it every week.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the crust:
– 2 cups graham cracker crumbs
– ½ cup unsalted butter, melted
For the filling:
– 8 oz cream cheese, softened to room temperature
– 1 cup powdered sugar
– 1 tsp vanilla extract
– 8 oz Cool Whip, thawed
For the topping:
– 2 cups fresh strawberries, hulled and sliced
– 2 ripe bananas, sliced
Instructions
1. In a medium bowl, combine 2 cups graham cracker crumbs with ½ cup melted unsalted butter until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom of a 9×13-inch baking dish using the back of a measuring cup to create an even layer.
3. Place the crust in the refrigerator to chill for 10 minutes—this helps it set and prevents sogginess.
4. In a large mixing bowl, beat 8 oz softened cream cheese with an electric mixer on medium speed until smooth, about 1 minute.
5. Add 1 cup powdered sugar and 1 tsp vanilla extract to the cream cheese, and beat on low speed until fully combined, scraping down the sides of the bowl as needed.
6. Gently fold in 8 oz thawed Cool Whip with a spatula until no white streaks remain; overmixing can deflate the mixture, so be careful.
7. Spread the cream cheese mixture evenly over the chilled crust using an offset spatula for a smooth finish.
8. Arrange 2 cups sliced strawberries and 2 sliced bananas in a single layer on top of the filling, pressing them lightly to adhere.
9. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until fully set—overnight chilling yields the best texture.
10. Slice into squares and serve chilled. For an extra touch, drizzle with chocolate syrup or garnish with mint leaves just before serving.
Fresh from the fridge, this delight boasts a crisp graham cracker crust, a lusciously creamy center, and bursts of juicy fruit. The bananas add a subtle sweetness that balances the tart strawberries perfectly. Try layering it in individual jars for a portable picnic treat or topping with a dollop of whipped cream for extra indulgence.
Peach Melba Cool Whip Fruit Salad
Escape the holiday baking fatigue with this no-bake, five-minute wonder. Grab a bowl and let’s transform pantry staples into a retro-cool dessert that’ll have everyone asking for seconds. It’s the ultimate make-ahead potluck hero.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Fruit Base:
– 1 (15 oz) can peach slices in light syrup, drained
– 1 (20 oz) can crushed pineapple in juice, drained
– 1 (21 oz) can peach pie filling
– 1 (10 oz) jar maraschino cherries, drained and halved
For the Dressing & Topping:
– 1 (8 oz) container Cool Whip, thawed
– 1 (3.4 oz) box instant vanilla pudding mix (dry powder only)
– 1 cup mini marshmallows
Instructions
1. Place the drained peach slices, drained crushed pineapple, peach pie filling, and halved maraschino cherries in a large mixing bowl.
2. Use a rubber spatula to gently fold the fruits together until evenly combined.
3. Sprinkle the entire box of dry vanilla pudding mix directly over the fruit mixture.
4. Immediately fold the pudding mix into the fruit with the spatula for 45 seconds to coat everything evenly and prevent clumping.
5. Add the thawed Cool Whip to the bowl.
6. Fold the Cool Whip into the fruit mixture using gentle, sweeping motions until no white streaks remain, about 1 minute.
7. Add the mini marshmallows to the bowl.
8. Fold the marshmallows into the salad just until distributed, about 30 seconds.
9. Transfer the salad to a serving bowl or airtight container.
10. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pudding to set.
Chill out with a bowl of this creamy, fruity bliss. The texture is luxuriously thick and scoopable, with juicy peach bites, tart cherry pops, and fluffy marshmallow pillows in every spoonful. For a next-level presentation, serve it in individual parfait glasses layered with crumbled vanilla wafers or granola for a satisfying crunch.
Citrus Dream Cool Whip Salad with Oranges and Grapes
A refreshing, no-bake dessert that’s perfect for potlucks or a quick sweet fix. Grab your Cool Whip and let’s make this citrusy dream in minutes.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– For the base:
– 1 (8 oz) tub Cool Whip, thawed
– 1 (3.4 oz) box instant vanilla pudding mix
– 1 cup whole milk
– For the fruit:
– 2 large navel oranges, peeled and segmented
– 1 cup seedless green grapes, halved
– 1 cup seedless red grapes, halved
Instructions
1. In a large mixing bowl, whisk together 1 cup whole milk and 1 (3.4 oz) box instant vanilla pudding mix until smooth and slightly thickened, about 1 minute.
2. Gently fold in 1 (8 oz) tub thawed Cool Whip until fully combined and no streaks remain.
3. Peel 2 large navel oranges and separate them into segments, removing any white pith.
4. Halve 1 cup seedless green grapes and 1 cup seedless red grapes.
5. Tip: For best texture, pat the orange segments and halved grapes dry with a paper towel to prevent the salad from becoming watery.
6. Gently fold the prepared oranges and grapes into the Cool Whip mixture until evenly distributed.
7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
8. Tip: Chilling firms up the salad, making it easier to scoop and serve neatly.
9. After chilling, give the salad a final gentle stir before serving.
10. Tip: For a festive touch, garnish with a sprinkle of orange zest or a few whole grapes just before serving.
Now you’ve got a creamy, fluffy salad bursting with juicy citrus and sweet grape pops. Not only is it light and refreshing, but it also holds its shape beautifully in a trifle dish or individual cups for a party-ready presentation.
Double Chocolate Cool Whip Fruit Salad
A dessert mashup that’ll make your holiday spread go viral. Double Chocolate Cool Whip Fruit Salad is the no-bake, creamy-chunky dream you need. Grab a spoon and get ready to wow the crowd.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
For the Chocolate Base:
– 2 (3.4 oz) boxes instant chocolate pudding mix
– 2 cups cold whole milk
– 1 (8 oz) tub frozen Cool Whip, thawed in the refrigerator for 4 hours
For the Fruit Mix-Ins:
– 1 cup fresh strawberries, hulled and quartered
– 1 cup fresh blueberries
– 1 (15 oz) can mandarin oranges, drained thoroughly
– 1 cup mini marshmallows
– 1/2 cup chopped pecans
Instructions
1. Whisk the 2 boxes of chocolate pudding mix with 2 cups of cold whole milk in a large mixing bowl for 2 full minutes until smooth and thickened.
2. Fold the thawed 8 oz tub of Cool Whip into the pudding mixture using a rubber spatula until no white streaks remain.
3. Add 1 cup quartered strawberries, 1 cup blueberries, the drained can of mandarin oranges, 1 cup mini marshmallows, and 1/2 cup chopped pecans to the bowl.
4. Gently stir all ingredients together until the fruit and mix-ins are evenly distributed throughout the chocolate base.
5. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
6. Spoon the chilled salad into a serving bowl or individual cups just before serving.
Folds of fluffy Cool Whip hug every berry and orange segment, while the chocolate pudding base stays luxuriously thick. The pecans add a crucial crunch against the soft marshmallows. Serve it in clear glasses to show off the colorful layers or scoop it over vanilla ice cream for an extra-decadent treat.
Kiwi-Strawberry Cool Whip Parfait
Tired of boring desserts? This Kiwi-Strawberry Cool Whip Parfait is your five-minute flavor escape. Grab a spoon and let’s layer up.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– For the fruit layer:
– 2 cups fresh strawberries, hulled and sliced
– 2 ripe kiwis, peeled and diced
– 1 tablespoon granulated sugar
– For the creamy layer:
– 1 (8 oz) tub Cool Whip, thawed
– 1 cup vanilla yogurt
– ½ teaspoon vanilla extract
– For assembly:
– ½ cup graham cracker crumbs
Instructions
1. In a medium bowl, combine the sliced strawberries, diced kiwis, and 1 tablespoon granulated sugar. Gently toss until the fruit is evenly coated. Let it sit for 5 minutes to macerate and release juices.
2. In a separate large bowl, fold together the thawed Cool Whip, 1 cup vanilla yogurt, and ½ teaspoon vanilla extract until just combined. Avoid overmixing to keep it light and fluffy.
3. Place 1 tablespoon of graham cracker crumbs at the bottom of each of 4 serving glasses or jars.
4. Spoon a layer of the creamy Cool Whip mixture over the crumbs in each glass, filling about one-third of the way.
5. Add a layer of the macerated fruit mixture on top of the creamy layer, using about one-third of the fruit.
6. Repeat the layers: add another layer of the creamy mixture, then the remaining fruit, and finish with a final dollop of the creamy mixture on top.
7. Sprinkle the remaining graham cracker crumbs over the top of each parfait for a crunchy finish.
8. Serve immediately, or refrigerate for up to 1 hour before serving to allow the flavors to meld without the crumbs getting soggy.
A vibrant, no-bake treat that’s all about contrast: the creamy, fluffy layers play against the juicy, sweet-tart fruit and the crunchy graham cracker base. For a fun twist, swap in crushed vanilla wafers or drizzle with a little honey just before serving.
Cherry Vanilla Cool Whip Fruit Medley
Grab your biggest bowl because this Cherry Vanilla Cool Whip Fruit Medley is the no-bake dessert hero your summer needs. It’s a five-minute wonder that’s impossibly creamy, sweet, and refreshing—perfect for beating the heat or wowing a crowd.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Fruit Base:
– 2 cups fresh cherries, pitted and halved
– 1 cup fresh strawberries, hulled and quartered
– 1 cup fresh blueberries
– 1 cup fresh pineapple chunks (about 1/2-inch pieces)
For the Creamy Dressing:
– 1 (8 oz) tub Cool Whip, thawed
– 1 (3.4 oz) box instant vanilla pudding mix
– 1 cup cold whole milk
– 1 tsp pure vanilla extract
Instructions
1. In a large mixing bowl, combine the pitted cherry halves, quartered strawberries, blueberries, and pineapple chunks.
2. Gently toss the fruit with a rubber spatula until evenly mixed. Tip: For best texture, use fruit that’s ripe but firm to avoid a mushy medley.
3. In a separate medium bowl, whisk together the cold whole milk and instant vanilla pudding mix for exactly 2 minutes until thick and smooth.
4. Add the pure vanilla extract to the pudding mixture and whisk for 30 seconds to incorporate.
5. Using the rubber spatula, fold the thawed Cool Whip into the pudding mixture until fully combined and no white streaks remain. Tip: Fold gently to keep the mixture light and airy.
6. Pour the creamy dressing over the prepared fruit in the large bowl.
7. Gently fold everything together with the spatula until the fruit is evenly coated. Tip: Stop folding as soon as it’s combined to prevent the Cool Whip from deflating.
8. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
9. After chilling, give the medley one final gentle stir before serving.
What you get is a luscious, cloud-like texture with juicy fruit bursts in every bite. The vanilla pudding adds a rich custard note that perfectly complements the tart cherries and sweet berries. Serve it scooped into waffle cones for a fun twist, or layer it in parfait glasses with crushed graham crackers for an elegant presentation.
Apple Cinnamon Cool Whip Salad with Walnuts
Every holiday table needs this creamy, crunchy, no-bake stunner. Elevate your dessert game with crisp apples, warm cinnamon, and buttery walnuts folded into fluffy Cool Whip. It’s the five-minute side dish that steals the spotlight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- For the base:
- 1 (8 oz) tub Cool Whip, thawed in the refrigerator for 4 hours
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- For the mix-ins:
- 2 large Granny Smith apples, cored and diced into 1/2-inch pieces
- 1 cup chopped walnuts
Instructions
- Place the thawed Cool Whip, sour cream, granulated sugar, and ground cinnamon in a large mixing bowl.
- Use a rubber spatula to gently fold the ingredients together until just combined and no white streaks remain. Tip: Avoid overmixing to keep the Cool Whip light and airy.
- Add the diced Granny Smith apples and chopped walnuts to the bowl.
- Fold the apples and walnuts into the creamy mixture until evenly distributed. Tip: Toss the apple pieces in a squeeze of lemon juice first if prepping ahead to prevent browning.
- Transfer the salad to a serving bowl immediately.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld. Tip: For best texture, serve within 4 hours of assembling.
You get a dreamy contrast of fluffy cream against crisp apple chunks and crunchy walnuts. Year-round versatility makes it perfect for picnics, potlucks, or a quick weeknight treat—try scooping it into mini phyllo cups for a festive bite-sized appetizer.
Peanut Butter Banana Cool Whip Salad
Unbelievably easy and ridiculously creamy, this no-bake dessert salad is your new summer obsession. Use ripe bananas for maximum sweetness and grab a tub of Cool Whip for that signature fluffy texture.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the base:
– 4 medium ripe bananas
– 1 (8 oz) container frozen whipped topping (like Cool Whip), thawed
For the peanut butter mixture:
– 1 cup creamy peanut butter
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
For serving (optional):
– 1/4 cup mini chocolate chips
Instructions
1. Peel the 4 medium ripe bananas and slice them into 1/4-inch thick rounds.
2. Place the banana slices in a large mixing bowl.
3. In a separate medium bowl, combine 1 cup creamy peanut butter, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract.
4. Stir the peanut butter mixture vigorously with a spatula for about 1 minute until completely smooth and the sugar is fully incorporated. Tip: If the peanut butter is stiff, microwave it for 15 seconds to soften slightly before mixing.
5. Add the peanut butter mixture to the bowl with the banana slices.
6. Gently fold the peanut butter and bananas together until the bananas are evenly coated.
7. Scoop the entire 8 oz container of thawed whipped topping into the bowl.
8. Use a folding motion with the spatula to combine the whipped topping with the peanut butter-banana mixture. Tip: Fold gently to maintain the airy texture of the whipped topping; avoid stirring aggressively.
9. Continue folding until no white streaks of whipped topping remain and the mixture is uniformly creamy and pale.
10. Cover the bowl tightly with plastic wrap.
11. Refrigerate the salad for at least 1 hour to allow the flavors to meld and the texture to set. Tip: For best results, chill for up to 4 hours; the bananas will soften slightly but hold their shape.
12. Just before serving, sprinkle 1/4 cup mini chocolate chips over the top if desired.
You get a dreamy, cloud-like texture that’s both rich from the peanut butter and light from the whipped topping. The bananas add a soft, sweet bite that makes every spoonful irresistible. Serve it scooped into bowls, layered in parfait glasses, or even as a dip with graham crackers for a fun twist.
Mixed Berry Ambrosia with Cool Whip
Scoop up summer in a bowl with this no-bake berry bliss. It’s a creamy, dreamy dessert that comes together in minutes. Think fluffy Cool Whip hugging juicy berries—pure nostalgia with a modern twist.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– For the fruit mixture:
– 2 cups fresh mixed berries (strawberries, blueberries, raspberries)
– 1/4 cup granulated sugar
– For the creamy layer:
– 1 (8 oz) container Cool Whip, thawed
– 1 cup mini marshmallows
– 1/2 cup sour cream
Instructions
1. Rinse 2 cups of fresh mixed berries under cold water and pat them completely dry with paper towels. Tip: Drying the berries prevents the dessert from becoming watery.
2. Hull and slice any large strawberries into bite-sized pieces.
3. In a large mixing bowl, combine the prepared berries with 1/4 cup of granulated sugar.
4. Gently toss the berries and sugar until the berries are evenly coated.
5. Let the berry mixture sit at room temperature for 10 minutes to allow the sugar to dissolve and create a light syrup.
6. In a separate large bowl, add 1 cup of mini marshmallows and 1/2 cup of sour cream.
7. Fold the sour cream into the marshmallows using a rubber spatula until just combined. Tip: Folding gently keeps the mixture light and airy.
8. Scoop the entire 8 oz container of thawed Cool Whip into the marshmallow mixture.
9. Fold the Cool Whip into the marshmallow-sour cream base until no white streaks remain and the mixture is uniformly creamy.
10. Pour the macerated berry mixture, including any accumulated juices, into the creamy mixture.
11. Gently fold the berries into the creamy base until they are evenly distributed. Tip: Stop folding as soon as the berries are incorporated to maintain a fluffy texture.
12. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour before serving.
Light and cloud-like, this ambrosia delivers a tangy-sweet punch from the berries against the pillowy cream. Layer it in clear glasses for a stunning parfait, or scoop it over pound cake for an instant upgrade. The marshmallows stay delightfully chewy, making every bite a playful mix of textures.
Rainbow Fruit Salad with Vanilla Cool Whip
Fling open your fridge and grab every colorful fruit you see—this isn’t just a salad, it’s a celebration in a bowl. Forget boring sides; we’re building a rainbow you can eat, then crowning it with a cloud of sweet, vanilla-kissed fluff. It’s the ultimate no-bake, crowd-pleasing showstopper for any summer table.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
For the Rainbow Fruit Salad:
– 1 cup fresh strawberries, hulled and quartered
– 1 cup fresh blueberries
– 1 cup fresh pineapple chunks (about 1/2-inch pieces)
– 1 cup fresh green grapes, halved
– 1 cup fresh orange segments (from about 2 large oranges)
– 1 cup fresh kiwi, peeled and sliced into half-moons
For the Vanilla Cool Whip Topping:
– 1 (8 oz) tub frozen Cool Whip, thawed in the refrigerator for 4 hours
– 1 teaspoon pure vanilla extract
Instructions
1. Wash all fresh fruit under cool running water and pat completely dry with paper towels. Tip: Drying the fruit prevents the salad from getting watery.
2. Hull 1 cup of strawberries with a paring knife, then slice each berry into quarters.
3. Halve 1 cup of green grapes lengthwise using a sharp knife.
4. Peel 2 large oranges with your hands, remove all white pith, and separate them into segments over a bowl to catch any juice.
5. Peel 2 kiwis with a vegetable peeler, then slice them into 1/4-inch thick half-moons.
6. Cut 1 cup of fresh pineapple into 1/2-inch chunks, discarding the core.
7. In a large mixing bowl, gently combine the prepared strawberries, 1 cup of blueberries, pineapple chunks, halved grapes, orange segments, and kiwi slices. Tip: Fold gently with a spatula to avoid bruising the softer fruits like berries and kiwi.
8. Open the thawed 8 oz tub of Cool Whip and add 1 teaspoon of pure vanilla extract directly into the tub.
9. Use a rubber spatula to fold the vanilla extract into the Cool Whip until just combined and no streaks remain. Tip: Do not over-mix, as it can deflate the fluffy texture.
10. Spoon the rainbow fruit salad into individual serving bowls or one large trifle dish for presentation.
11. Immediately top each serving with a generous dollop of the vanilla Cool Whip mixture.
12. Serve immediately.
Serve this immediately to enjoy the fantastic contrast between the juicy, crisp fruits and the light, creamy topping. The vanilla Cool Whip melts slightly into the fruit juices, creating a sweet, fragrant sauce that ties every colorful bite together. For a fun twist, layer it in clear glasses with the Cool Whip for a stunning parfait, or pack it for a picnic—just keep the topping separate until you’re ready to eat.
Honey-Lime Melon Cool Whip Salad
Brace for a flavor explosion that’s about to become your go-to summer side. This honey-lime melon salad with Cool Whip is the ultimate sweet, creamy, and refreshing escape. It’s ridiculously easy and guaranteed to disappear fast.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the fruit base:
– 4 cups cubed honeydew melon (about 1 medium melon)
– 2 cups cubed cantaloupe (about 1 small melon)
For the honey-lime dressing:
– 1/4 cup fresh lime juice (from about 2 limes)
– 3 tablespoons honey
For the creamy topping:
– 1 (8 oz) tub frozen whipped topping (Cool Whip), thawed
Instructions
1. Place the 4 cups of cubed honeydew melon and 2 cups of cubed cantaloupe into a large mixing bowl.
2. In a separate small bowl, whisk together the 1/4 cup fresh lime juice and 3 tablespoons honey until fully combined. Tip: Warm the honey slightly for 10 seconds in the microwave if it’s too thick to mix easily.
3. Pour the honey-lime dressing over the cubed melon in the large bowl.
4. Using a large spatula, gently toss the melon until every piece is evenly coated with the dressing.
5. Fold the thawed 8 oz tub of frozen whipped topping into the dressed melon mixture. Tip: Use a folding motion to incorporate the topping without deflating it, maintaining a light, airy texture.
6. Continue folding until the whipped topping is fully distributed and no white streaks remain.
7. Transfer the completed salad to a serving dish. Tip: For best results, cover and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Zesty lime and sweet honey create a vibrant syrup that soaks into every juicy melon cube. The thawed Cool Whip melts into a dreamy, cloud-like cream that contrasts beautifully with the crisp fruit. Serve it scooped into hollowed-out melon halves for a stunning presentation, or layer it in parfait glasses with a sprinkle of mint.
Pomegranate and Blueberry Cool Whip Delight
Whip up a no-bake dessert that’s as vibrant as your feed! This Pomegranate and Blueberry Cool Whip Delight layers juicy fruit with fluffy cream for a sweet-tart bite that’s pure refreshment. It’s the perfect make-ahead treat for any summer gathering.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
For the fruit layer
– 2 cups fresh blueberries
– 1 cup pomegranate arils
– 1/4 cup granulated sugar
For the cream layer
– 1 (8 oz) tub Cool Whip, thawed
– 1 (8 oz) package cream cheese, softened to room temperature
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
For assembly
– 1 (9-inch) graham cracker crust
Instructions
1. Combine 2 cups fresh blueberries, 1 cup pomegranate arils, and 1/4 cup granulated sugar in a medium bowl.
2. Let the fruit mixture sit at room temperature for 10 minutes to macerate and release its juices.
3. In a large mixing bowl, beat 1 (8 oz) package of softened cream cheese with an electric mixer on medium speed for 1 minute until smooth.
4. Add 1/2 cup powdered sugar and 1 teaspoon vanilla extract to the cream cheese and beat on low speed for 30 seconds until just combined.
5. Gently fold the thawed 1 (8 oz) tub of Cool Whip into the cream cheese mixture with a rubber spatula until no white streaks remain.
6. Spread half of the cream mixture evenly into the bottom of the 1 (9-inch) graham cracker crust.
7. Spoon the macerated fruit mixture over the first cream layer, leaving any excess juice in the bowl.
8. Top the fruit layer with the remaining cream mixture, spreading it to the edges to seal.
9. Cover the dessert tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set.
10. Slice into 8 pieces and serve chilled.
The creamy, cloud-like layers contrast beautifully with the juicy, tart fruit bursts. Try serving individual slices in mini mason jars for a portable picnic treat, or garnish with extra pomegranate arils and mint for a festive touch.
Coconut Mango Cool Whip Salad
Craving a tropical escape? This no-bake Coconut Mango Cool Whip Salad is your five-minute ticket to paradise. It’s creamy, fruity, and impossibly easy to throw together for any summer gathering.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Fruit Base
– 3 cups fresh mango, diced into ½-inch cubes
– 1 cup sweetened shredded coconut
For the Creamy Dressing
– 1 (8 oz) tub Cool Whip, thawed in the refrigerator for 4 hours
– 1 (3.4 oz) box instant vanilla pudding mix
– 1 cup cold whole milk
Instructions
1. Place the diced mango and shredded coconut in a large mixing bowl.
2. In a separate medium bowl, whisk the instant vanilla pudding mix and cold whole milk together vigorously for 2 full minutes until smooth and slightly thickened.
3. Gently fold the thawed Cool Whip into the pudding mixture using a rubber spatula until just combined and no white streaks remain.
4. Pour the creamy dressing over the mango and coconut in the large bowl.
5. Fold everything together gently but thoroughly until the fruit is evenly coated, taking care not to crush the mango pieces.
6. Cover the bowl tightly with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld and the pudding to set fully.
Dive into this cloud-like salad where the juicy mango pops against the creamy, coconut-speckled dressing. Serve it chilled in individual cups garnished with extra coconut, or layer it in a trifle dish with crushed vanilla wafers for a stunning dessert presentation.
Raspberry Lemonade Cool Whip Fruit Salad
Heads up, summer lovers—this Raspberry Lemonade Cool Whip Fruit Salad is your new go-to. It’s a no-bake, five-minute wonder that screams sunshine. Seriously, it’s the easiest way to impress at any picnic or potluck.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- For the fruit base:
- 1 pound fresh strawberries, hulled and quartered
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 medium bananas, sliced into ½-inch rounds
- For the dressing:
- 1 (8-ounce) tub Cool Whip, thawed
- 1 (6-ounce) can frozen raspberry lemonade concentrate, thawed
Instructions
- Wash all the fresh strawberries, blueberries, and raspberries under cold running water in a colander.
- Pat the washed berries completely dry with paper towels to prevent a watery salad.
- Hull the strawberries and cut each one into four equal quarters.
- Peel the two bananas and slice them into ½-inch thick rounds.
- Combine the quartered strawberries, 1 cup of blueberries, 1 cup of raspberries, and the sliced bananas in a large mixing bowl.
- Gently fold the fruit together with a rubber spatula to mix without crushing the berries.
- Open the tub of thawed Cool Whip and scoop it all into a separate, medium-sized bowl.
- Pour the entire 6-ounce can of thawed raspberry lemonade concentrate into the bowl with the Cool Whip.
- Use a whisk to vigorously blend the Cool Whip and lemonade concentrate for about 1 minute until smooth and fully combined.
- Pour the creamy raspberry lemonade dressing over the mixed fruit in the large bowl.
- Fold the dressing into the fruit with the spatula, using broad, gentle strokes until every piece is evenly coated. Tip: Work quickly once the dressing is added to prevent the bananas from browning.
- Cover the bowl tightly with plastic wrap and refrigerate the salad for at least 1 hour before serving to let the flavors meld. Tip: For best texture, do not refrigerate for more than 4 hours as the fruit will soften.
Keep it chilled until you’re ready to dive in—the cool, creamy dressing clings to every juicy berry. That tangy lemonade zip perfectly cuts the sweetness, making it dangerously refreshing. For a fun twist, serve it in individual mason jars or use it as a topping for angel food cake slices.
Peaches and Cream Cool Whip Parfait
OBSESSED with summer vibes? This no-bake dessert layers juicy peaches with creamy Cool Whip for a refreshing treat that screams sunshine. Grab your glasses and let’s build these stunning parfaits in minutes—perfect for beating the heat or impressing guests effortlessly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the peach mixture:
– 2 cups fresh peaches, peeled and diced into ½-inch pieces
– ¼ cup granulated sugar
– 1 tablespoon fresh lemon juice
For the cream layers:
– 1 (8-ounce) container Cool Whip, thawed in the refrigerator for 4 hours
– ½ cup vanilla Greek yogurt
– 1 teaspoon pure vanilla extract
For assembly:
– ½ cup graham cracker crumbs
– Fresh mint leaves for garnish (optional)
Instructions
1. In a medium bowl, combine the diced peaches, granulated sugar, and lemon juice. 2. Stir the mixture until the sugar dissolves and the peaches are evenly coated, then set aside for 10 minutes to macerate and release juices—this enhances sweetness and texture. 3. In a separate large bowl, gently fold together the thawed Cool Whip, vanilla Greek yogurt, and vanilla extract until just combined; avoid overmixing to keep it light and fluffy. 4. Place 1 tablespoon of graham cracker crumbs into the bottom of each of 4 clear serving glasses or jars. 5. Spoon 2 tablespoons of the peach mixture over the crumbs in each glass, allowing some juice to seep through for moisture. 6. Add ¼ cup of the cream mixture on top of the peaches, spreading it evenly with a spoon. 7. Repeat the layers once more: crumbs, peaches, and cream, ending with a cream layer. 8. Cover the glasses with plastic wrap and refrigerate for at least 30 minutes to set and chill thoroughly—this firms up the texture for easier serving. 9. Just before serving, garnish each parfait with a sprinkle of remaining graham cracker crumbs and a fresh mint leaf if desired. 10. Serve immediately with spoons, ensuring each bite includes all layers for the best experience.
Light and airy, this parfait boasts a dreamy contrast between the syrupy, tender peaches and the pillowy cream layers. The graham cracker crumbs add a subtle crunch that melts into each spoonful, making it irresistibly creamy yet refreshing. For a fun twist, swap in seasonal berries or drizzle with honey before serving—it’s a versatile dessert that shines in any setting.
Sparkling Grape and Cool Whip Fruit Salad
Brace for a flavor explosion! This Sparkling Grape and Cool Whip Fruit Salad is your new go-to party hero. It’s a five-minute wonder that’s sweet, fizzy, and impossibly refreshing.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the fruit base:
– 2 cups seedless green grapes, halved
– 2 cups seedless red grapes, halved
– 1 (20 oz) can pineapple chunks in juice, drained
For the dressing:
– 1 (8 oz) tub Cool Whip, thawed
– 1 (3.4 oz) box instant vanilla pudding mix (dry)
– 1 cup lemon-lime soda (like Sprite or 7Up), chilled
Instructions
1. Halve all the green and red grapes using a sharp knife. Tip: Halving the grapes helps them absorb the dressing better and makes the salad easier to eat.
2. Drain the can of pineapple chunks thoroughly in a colander.
3. In a large mixing bowl, combine the halved grapes and drained pineapple chunks.
4. In a separate medium bowl, gently fold the dry vanilla pudding mix into the thawed Cool Whip until just combined.
5. Slowly pour the 1 cup of chilled lemon-lime soda into the Cool Whip mixture, folding gently until smooth. Tip: Use a folding motion to keep the mixture light and airy; overmixing can deflate it.
6. Immediately pour the dressing over the fruit in the large bowl.
7. Using a large spatula, gently fold the dressing into the fruit until every piece is evenly coated. Tip: Fold for no more than 30 seconds to prevent the soda from going flat and the fruit from getting soggy.
8. Serve immediately in a large bowl or individual dishes.
Miraculously creamy and bursting with tiny bubbles, this salad feels like a dessert cloud. The vanilla pudding base clings to each piece of fruit, while the soda adds a playful, effervescent kick. For a stunning presentation, layer it in a clear trifle dish or serve it in chilled martini glasses for a fancy touch.
Summary
These 18 refreshing fruit salad recipes with Cool Whip and delicious variations offer endless inspiration for easy, crowd-pleasing desserts. Try one this weekend, leave a comment with your favorite, and share this roundup on Pinterest to spread the joy!
