24 Hour Fruit Salad

Jeanne Gliddon


This fruit salad has been in my family for as long as I can remember. It graces every holiday table and is enjoyed by all. You will find it refreshing and delicious so I hope you'll make it and enjoy it as much as we do!


★★★★★ 1 vote

1 Hr 55 Min
10 Min
Stove Top


  • 2 15.25 OZ can(s)
    fruit cocktail, in syrup
  • 1 20 OZ can(s)
    pineapple chunks, in syrup
  • 11 OZ can(s)
    mandarin oranges, in syrup
  • 1 10 OZ jar(s)
    maraschino cherries in juice, cut in half
  • 1 c
    chopped walnuts
  • 1 Small box
    lemon cook & serve jello-o pudding mix
  • 1 pt
    heavy whipping cream
  • 2 c
    miniature marshmallows

How to Make 24 Hour Fruit Salad


  1. Drain all fruit well and place in bowl. Add chopped walnuts and marshmallows. Note. I forgot to add the marshmallows at this step (it was late) and added them later.
  2. Cook lemon pudding per box instructions and cool to room temperature. Whip cream and then add to cooled lemon pudding. Blend until fully incorporated
  3. Add whipped cream mixture to fruit mixture and blend well. Put in attractive bowl and cover with plastic wrap. Place in refrigerator for 24 hours or overnight.

Printable Recipe Card

About 24 Hour Fruit Salad

Course/Dish: Fruit Salads
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Dairy Free Low Sodium Soy Free

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