Today’s recipe is the perfect side dish that you can enjoy year round! Most of the fruits used in this recipe are available any time of year because they are canned fruits, but you can also add in your favorite seasonal fruits – basically anything goes!
This Orange Dream Yogurt Fruit Salad would be perfect for Easter dinner, but it’s also great for barbecues, dinners, potlucks, or even a dessert on a hot summer day when it’s too warm outside to turn on the oven.
We have all kinds of fluffy fruit salads on our blog (Orange Fluff Salad, Raspberry Cheesecake Fluff Salad, Blueberry Fluff Salad, Raspberry Fluff Jello Salad, 5 Minute Fluffy Yogurt Fruit Salad, and our 5 Minute Pistachio Salad), but they all have one ingredient in common: COOL WHIP.
A lot of people have said that they would rather have a fruit salad that is not made with Cool Whip, so here is the answer!
This fruit salad has a few key ingredients that make it creamy!
Ingredients needed for Orange Cream Yogurt Fruit Salad
- 1 (3.4 ounce) vanilla instant pudding
- 1/3 cup orange juice concentrate, thawed
- 1/2 cup milk
- 1 cup vanilla Greek yogurt
- 1 (20 ounce) can pineapple tidbits
- 2 (10 ounce) cans mandarin oranges
- 2 bananas, sliced
- 1 cup marshmallows
How to make this Orange Cream Yogurt Fruit Salad:
This salad could not be easier!
In a large bowl, mix together pudding mix (don’t prepare the pudding as directed on the box, just add the dry mix to a bowl), orange juice concentrate, and milk using an electric mixer.
Mix in yogurt.
Add in all remaining ingredients, making sure to drain the canned fruits well. If not serving immediately, don’t add sliced bananas.
Tips for making Orange Cream Yogurt Salad
Don’t throw away the rest of the orange juice concentrate! I like to put the container with the remaining orange juice concentrate in a gallon-sized resealable bag and stick it back in the freezer for the next time I make this recipe!
Don’t add the bananas until right before you serve this salad, as they tend to go brown and get mushy.
Make sure that you drain the pineapple and mandarin oranges VERY well, otherwise this salad tends to get very watery.
The marshmallows will help to absorb a lot of the excess juice. Use more if you feel like your salad is too liquid-y.
If you have leftovers, you can cover the bowl and store it in the fridge. I would recommend eating this salad within 2-3 days. Give the salad a good stir before serving and if needed, you can add more marshmallows to help absorb excess liquid.
Don’t like yogurt? You could substitute an 8 ounce container of Cool Whip or even 3/4 cup sour cream instead. Both are great options!
Other fruit that you could add to this salad:
- diced apples
- canned or fresh peaches
- fresh blueberries
- fresh blackberries
- fresh raspberries
- fresh sliced strawberries
- red or green grapes
- fresh pineapple instead of canned
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Try one of our other fruit salads:
- Berry Cheesecake Fruit Salad
- Easy Ambrosia Fruit Salad
- Honey Lime Fruit Salad
- Raspberry Cream Cheese Jello Salad
- Fluffy Cranberry Salad
Orange Cream Yogurt Fruit Salad Recipe
- 1 (3.4 ounce) instant vanilla pudding mix
- ⅓ cup orange juice concentrate (thawed)
- ½ cup milk
- 1 cup vanilla greek yogurt
- 20 ounces pineapple tidbits (drained)
- 2 (10 ounce) cans mandarin oranges (drained)
- 2 bananas sliced
- 1 cup mini marshmallows
- In a large bowl, mix together pudding mix (don't prepare the pudding as directed on the box, just add the dry mix to a bowl), orange juice concentrate, and milk using an electric mixer.
- Mix in yogurt.
- Add in all remaining ingredients, making sure to drain the canned fruits well. If not serving immediately, don't add sliced bananas until you are ready to serve.
- Make sure to drain the canned fruits well.
- Large Mixing Bowl