Ingredients
1 can (15 oz) fruit cocktail, drained
1 can (8 oz) crushed pineapple, drained
1 can (21 oz) cherry pie filling
2 large bananas, sliced
1 can (14 oz) sweetened condensed milk
8 oz sour cream
1 tub (8 oz) whipped topping (Cool Whip), thawed
Optional Additions:
1 cup fresh strawberries, hulled and sliced
1 cup fresh blueberries
2 kiwis, peeled and diced
Instructions
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In a large mixing bowl, combine the whipped topping, sweetened condensed milk, and sour cream. Whisk until the mixture is smooth and creamy.
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Add the drained fruit cocktail, crushed pineapple, cherry pie filling, and sliced bananas. Gently fold to coat the fruits evenly.
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If using fresh fruits (strawberries, blueberries, or kiwi), fold them in carefully to avoid crushing.
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Cover and refrigerate for at least 4 hours before serving. This allows the salad to thicken slightly and the flavors to blend perfectly.
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Serve chilled, topped with extra whipped cream, cherries, or coconut flakes if desired.
Notes
- Make-Ahead Friendly: This salad is best prepared the night before serving for maximum flavor.
- Fruit Swaps: Try adding mandarin oranges, grapes, or diced mango for a fun twist.
- Serving Idea: Serve it in a chilled glass bowl topped with maraschino cherries for a gorgeous presentation.
- Storage Tip: Always store it cold; the creamy texture holds up beautifully for a few days.
- Cuisine: American