Easy Fruit Dip Recipe
One of the easiest fruit dip recipes out there!
This fruit dip recipe is super easy and simple – it only involves two ingredients and some refrigeration time. Lots of flavor options too!
It is a fun dip to throw together as an appetizer, side dish, picnic food, or fruit dessert for parties or a BBQ. In fact, it is one of my husband’s favorite fruit dips ever!
How this recipe came to be:
One day, years ago, my Aunt Cammie needed to come up with a fun dip in a pinch. So she combined a container of whipped topping and a package of instant pudding mix, then let it set overnight in the fridge. The result was fabulous! Fluffy and sweet, and only 2 ingredients needed!
She serves it at holiday gatherings every once in a while and that’s when we first tried it out. My husband loves dips and this fluffy fruit dip was no exception. So she told me how to make it and now I’m sharing it with you too!
How to make it:
- Let the frozen whipped topping thaw in the fridge until you can easily combine it with the dry instant pudding mix. (I used a cheesecake instant pudding mix in the photos, but you can use lemon, chocolate, vanilla, or any other pudding flavor that you think would be delicious with the fruit.)
- Stir the 2 ingredients together in a bowl.
- Put the bowl in the fridge and let it set for a few hours or overnight. After setting, the texture becomes nice and fluffy.
Serve with apples, bananas, strawberries, grapes, or any other good dipping fruit! Just make sure to wash them first with this DIY fruit and veggie wash spray 😉
If you really enjoy your daily dose of fruit, you might also like these recipes:
Also, here’s another easy fruit dip recipe to enjoy: Cream Cheese Fruit Dip
See more of our favorite finger foods and dip recipes! See more appetizer recipes.
Easy Fruit Dip Recipe
Equipment
- Bowl
Ingredients
- 8 ounce container of whipped topping
- 3.4 ounce box of instant pudding mix any flavor
Instructions
- Let the whipped topping thaw in the fridge until you can easily combine it with the dry instant pudding mix. Stir the 2 ingredients together in a bowl. Then put the bowl in the fridge and let it set for a few hours or overnight.
- After setting, the texture becomes nice and fluffy. Serve with apples, bananas, strawberries, grapes, or whatever else you desire!
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This is also good with canned pumpkin!
Christine, it sounds delicious….what are the proportions?
Can you use sugar free pudding for this?
I haven’t tried it, so I’m not sure. But I don’t see a reason why not! Let us know how it goes. Thanks!
Yes
We’ve done it with sugar free fat free pudding and fat free cool whip since we are all on weight watchers and it’s…. zero to so very little points you don’t count them. Oh, and it’s still delicious!
Thank you, Niki!
Hi! This is so easy and most everyone loves it! My husband doesn’t care too much for the instant pudding so, I use some confectionery sugar and I add a couple drops of Almond Extract. He loves it! Thanks!
Nice! Thank you for sharing your easy fruit dip adaptations, April! And thank you for taking the time to comment and review. 🙂
There was no way a 3.4 oz box of pudding mixed with cool whip works. It was thick and lumpy. I found another recipe and it called for milk (as in making pudding). I had already mixed the cool whip and the pudding, but thought I would add the milk after the fact. Didn’t work!!! I had a chocolate mess! And now I don’t have any pudding or any pudding! I am not a happy camper! I don’t even feel like eating any fruit! TY very much!
Hi, I am sorry that it did not work out for you. I have great success with this exact recipe. Did you let it sit in the fridge at least a few hours after mixing? I usually let mine refrigerate overnight, then remix a bit and it is perfect. This resting time is when it changes its texture and loses those lumps.
I also add 1 small container of vanilla yogurt. Can you use non instant pudding?
Hi Donna, great question! I haven’t tried it with non instant pudding- I imagine it would work, but would take longer to set?
This is also a cake frosting that was popular in the late 70’s. I’ve been icing cakes with the same recipe for years!
Oh what a great idea! Thanks for sharing, Bridget!