Indulge in this Better Than Sex Fruit Salad Recipe, blending Cool Whip, cherry pie filling, sweetened condensed milk, tropical fruits, and fresh berries into a creamy, irresistible treat.
Alright, let me take you back. Picture a chaotic family potluck—you know, the kind where Aunt Linda’s trying to outdo everyone with her seven-layer dip and Uncle Joe still thinks his “secret” BBQ sauce is life-changing. I had signed up for dessert (rookie mistake), and naturally, I forgot… until about two hours before showtime.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I dug through the pantry and found a can of cherry pie filling, some Cool Whip, and—bam—there it was: my grandmother’s handwritten “Better Than Sex Fruit Salad” recipe. Bold name, right? But honestly? After I whipped it up (in under 15 minutes, mind you) and took it to the potluck, it disappeared faster than Joe’s BBQ. Grandma knew what she was doing. It’s creamy, fruity, a little tangy, and absolutely addictive.
Now, it’s my go-to for every family gathering, backyard BBQ, and late-night sweet tooth emergency.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Better Than Sex Fruit Salad Recipe?
- Creamy Meets Fruity: Sweetened condensed milk, sour cream, and Cool Whip create the dreamiest base.
- No Bake? No Problem: This is a dump, mix, chill kind of recipe—no oven drama here.
- Ridiculously Versatile: Make it tropical, make it festive, make it yours.
- Crowd-Pleaser Status: Perfect for picnics, potlucks, holidays, or when you just want to impress without trying too hard.
- It’s Literally Addictive: I dare you to stop at one bowl.
Can Kids Help Make This Fruit Salad?
Absolutely! This fruit salad is a total family affair; even the littlest kitchen helpers can join in. With just a handful of ingredients and no baking or stovetop drama, it’s perfect for tiny hands to dump, stir, and even sneak a taste (because quality control is very important, right?). If your crew can open a can and wield a spatula, they’re ready for action. It’s basically foolproof—so let the kids make a little mess and claim bragging rights at the next family event.
But what actually sets this fruit salad apart from the others?
Let’s be real, fruit salad is the ultimate summer sidekick. It’s fresh, vibrant, ridiculously easy to throw together, and an absolute lifesaver when you need something in a pinch. This version isn’t just a medley of whatever’s in your fruit bowl. It’s a creamy, tangy, sweet concoction that’s light and decadent all at once.
Bring it to a backyard BBQ, a family reunion, or a 4th of July bash (bonus points if you sneak in a few blueberries for the festive flair). It’s a breeze to make, just toss everything together and let it chill. There’s no added fuss, no syrupy mess, and definitely no “goopy” dressing in sight.
Tips for fruit salad greatness:
- Use the ripest fruit you can find for maximum flavor, think strawberries, pineapple, grapes, or even a handful of cherries if you’re feeling wild.
- Want to keep it on the lighter side? Swap in Greek yogurt for some of the sour cream.
- Make it ahead! This salad tastes even better after a little time in the fridge.
- Take it anywhere, potlucks, picnics, or just straight to your couch for movie night.
Honestly, the only thing you’ll be left with is an empty bowl and about seventeen requests for the recipe.
Ingredient Notes:
Creamy Magic:
- Cool Whip (8 oz): The cloud-like fluff that binds it all together.
- Sweetened Condensed Milk (14 oz can): Adds that sweet, velvety richness.
- Sour Cream (8 oz): Balances out the sweetness with a bit of tang.
Fruity Fun:
- Fruit Cocktail (15 oz can, drained): I go for chunky tropical-style—extra pineapple bits for the win.
- Crushed Pineapple (8 oz can, drained): Sweet, juicy, and blends in perfectly.
- Cherry Pie Filling (21 oz can): This is what gives the salad its signature pinkish hue and jammy sweetness.
- Bananas (2 large, sliced): Creamy texture and that classic fruity flavor.
Optional (But Totally Worth It):
- Strawberries (1 cup, sliced): Adds color and a juicy pop.
- Blueberries (1 cup): For little bursts of sweet-tart goodness.
- Kiwi (2, diced): A tangy kick and a gorgeous green touch.
Your reward? An eye-popping, juicy, can’t-stop-eating-it fruit salad that everyone will swear you bought from Whole Foods.
Can You Use Frozen Fruit in Fruit Salad?
Absolutely! If fresh isn’t happening (hello, January or a last-minute midnight craving), frozen fruit can totally save the day. Just a couple of tips so your salad still sings:
- Thaw the fruit and pat it dry with paper towels before tossing it in—no one wants a watery salad.
- Frozen fruits like berries, mango, or pineapple work best since they hold their shape pretty well.
- To keep things bright and fresh, give the thawed fruit a quick toss in a little lemon or lime juice. This helps them taste zingy and keeps any browning at bay.
With a few tweaks, your fruit salad will be just as gorgeous and juicy—no one will guess you raided the freezer aisle.
Five Simple Ingredients for a Fresh Fruit Salad
Craving something a little lighter or just want to riff on the classics? All you need are these five fresh picks to whip up a stellar fruit salad everyone will actually want to eat:
- Seedless Watermelon: Sweet, juicy, and endlessly snackable. No seeds to trip you up—just easy summer vibes.
- Cantaloupe (or Honeydew): Go orange, go green, go wild. Either melon brings refreshing flavor and color.
- Seedless Grapes: Green or red, just make sure they’re seedless for a pop-in-your-mouth experience.
- Blueberries: For those bursts of bold color and naturally sweet-tart flavor—not to mention the antioxidants.
- Pineapple: Freshly cubed or canned (well-drained, please), pineapple adds a sweet tropical zing.
Chop, toss, and serve on ice if you’re feeling fancy. That’s all it takes to make a bowl full of sunshine—no fuss, just pure, juicy joy.
How To Make Better Than Sex Fruit Salad?
Step 1: Whip Up the Creamy Base
Grab the biggest mixing bowl you own—this salad is going to be the star. Stir together the Cool Whip, sweetened condensed milk, and sour cream until you’ve got a smooth, creamy cloud of goodness.
Step 2: Fruit It Up
Drain that fruit cocktail and crushed pineapple. Nobody wants a watery salad. Add both to your creamy base, along with the cherry pie filling. Gently fold it all together. That cherry pie filling is going to make everything perfectly pink and delicious.
Step 3: Add the Fresh Stuff
Slice your bananas and, if you’re feeling fancy, toss in strawberries, blueberries, and kiwi. Fold them in gently—this salad’s about big, juicy bites, not fruit mush. When prepping your fruit, aim for pieces that are just right: not too large (nobody wants to wrangle a kiwi slab) and not too tiny (or you’ll end up with a mushy mix, especially if you have leftovers). Keeping the chunks bite-sized helps everything stay fresh and gives you that perfect mix of flavors in every spoonful.
Handle Delicate Fruits with Care: If you’re adding extra-delicate fruits—think raspberries, ripe mango, or papaya—here’s the trick: fold them in at the very end, or just scatter them right over the top before serving. Raspberries especially are drama queens; stir them too much and you’ll end up with a berry mush. For best results, gently add them last so they keep their shape and gorgeous pops of color.
Want To Save This Recipe?
Step 4: Chill Out
Cover the bowl with plastic wrap and let it chill in the fridge for at least 4 hours. It helps everything meld together into this creamy, fruity masterpiece.
Step 5: Serve & Enjoy
Give it one last stir before serving, then spoon it into bowls, cups, or—let’s be real—straight from the serving bowl if you’re anything like me.
Storage Options:
- Fridge Life: Keeps for 3 days in an airtight container.
- Banana Hack: Add fresh bananas just before serving if you’re prepping ahead—they brown fast.
- Citrus Shield: Toss your fruit with lemon juice or lime juice before combining the ingredients. This simple step prevents oxidation, so your fresh fruit stays vibrant instead of turning brown.
- Freezer? Nope: The creamy base doesn’t thaw well, so just stick to the fridge.
Make-Ahead Tips
You can prep most of your fruit salad ahead for a stress-free serving. Chop sturdier fruits like watermelon, pineapple, and mango, and store them separately in the fridge. Wash berries and grapes and keep them chilled, too. For the freshest results, wait to peel and chop delicate fruits (like bananas and kiwi) and toss everything together right before serving.
Leftovers? No Problem
Fruit salad might lose a little of its picture-perfect look after a day or two, but the taste holds up. Try these ideas for using up leftovers:
- Stir into vanilla yogurt for a quick breakfast or snack.
- Blitz into a refreshing smoothie.
- Spoon over overnight oats or a smoothie bowl.
- Dollop with whipped cream and granola for dessert.
- Use as a topping for cake or brownies.
With a little planning, you can enjoy fruit salad at its best—whether you’re serving a crowd or just snacking from the fridge.
What To Do With Leftover Fruit Salad
Let’s be real, sometimes you go a little overboard and end up with more fruit salad than humanly possible to eat in one sitting (no judgment here). Don’t let those sweet leftovers go to waste! Here are some fun ideas to give them new life:
- Breakfast Upgrade: Layer the fruit salad with vanilla Greek yogurt and a handful of granola—hello, instant parfait.
- Blended Brilliance: Toss it in the blender with a splash of juice or milk for a super-speed smoothie. Bonus points if you sneak in some spinach.
- Dessert Topping: Pile it high on pancakes, waffles, or even a warm brownie. Whipped cream not optional.
- Oatmeal Glow-Up: Stir into overnight oats or steel-cut oatmeal for a burst of color and flavor.
- Snack Attack: Spoon over angel food cake, pound cake, or even ice cream—if you’re feeling extra (and who isn’t?).
Fruit salad leftovers just found their calling.
Variations and Substitutions:
- Light Version: Use light Cool Whip and Greek yogurt instead of sour cream.
- Tropical Vibes: Swap cherry pie filling for mango or peach and add coconut flakes.
- Vegan Twist: Use coconut whipped cream and plant-based yogurt.
- Holiday Edition: Add cranberries, pomegranate seeds, or crushed candy canes for a festive touch.
- Extra Crunch: Throw in mini marshmallows, chopped nuts, or granola for texture.
What to Serve with Better Than Sex Fruit Salad?
- BBQ Favorites: This salad cuts through heavy grilled meats like pulled pork or BBQ ribs.
- Brunch Buffet: Serve it next to pancakes, waffles, or quiche.
- As Dessert: Layer it with granola for a parfait or top with a scoop of vanilla ice cream.
- Snack Attack: Honestly? It’s perfect solo—just grab a spoon.
Frequently Asked Questions:
Can I make it ahead?
You bet. It actually gets better the longer it chills. Just add the bananas right before serving so they stay fresh.
Can I go all-fresh fruit?
Totally. Swap out the canned stuff for fresh pineapple, cherries, or peaches—but keep the cherry pie filling if you want that classic sweetness. If you’re going the fresh route, just chop your fruit into bite-sized pieces and make sure to use ripe, juicy options for the best flavor. For pineapple, you can use either drained canned pineapple chunks or cut up a fresh one if you’re feeling fancy. The only “rule” is to drain any extra juice so your fruit salad doesn’t get soggy. Mix and match whatever’s in season—think strawberries, blueberries, kiwi, or even mango. It’s your salad, your way!
It’s too sweet—what now?
Cut back the sweetened condensed milk or swap the cherry pie filling for fresh berries. Adding extra sour cream also helps balance it out.
How Can I Make My Fruit Salad Sweeter?
If you want to dial up the sweetness, try stirring in a little honey or a spoonful of brown sugar when you add your citrus juice. Pro tip: taste it first! Most summer fruits are already bringing their A-game in the sweetness department, so you might not need any extra at all. Give it a try and adjust as needed—you can always add, but you can’t take sweet out!
Craving More Summer Salad Action?
If this fruit salad has you dreaming of an epic backyard spread, you’re in luck. Here are a few easy-breezy, crowd-pleasing salads that play nicely with fruity flavors and are guaranteed to up your summer side dish game:
- Classic Italian Pasta Salad: Think tri-color rotini, crisp veggies, and mozzarella cubes, all tossed in a zesty Italian dressing. Perfect for balancing out all that fruit with something savory and satisfying.
- Creamy Pea & Bacon Salad: Sweet green peas, smoky bacon, cheddar, and a creamy sauce. It’s retro, it’s addictive, and it belongs next to your fruit salad mountain.
- Refreshing Cucumber & Red Onion Salad: Cool, crisp, and super simple—just cucumbers, thinly sliced red onion, a splash of vinegar, and plenty of fresh dill.
- Zesty Chickpea & Tomato Salad: Packed with juicy tomatoes, chickpeas, and fresh herbs, tossed in a lemony yogurt dressing. It’s protein-packed and picnic-perfect.
- Loaded Ranch Chicken Pasta Salad: Bowtie pasta, chunks of grilled chicken, crunchy veggies, all bathed in homemade ranch. Even your picky cousin will come back for seconds.
- Easy Three-Bean Salad: A medley of kidney, garbanzo, and green beans, marinated in a tangy vinaigrette. Great for making ahead and feeding a crowd.
Mix and match any of these with your fruit salad for the ultimate buffet situation—bonus points if you serve it all with a pitcher of lemonade (or sangria, we don’t judge).
The Salad That’ll Steal the Show
Look, I get it—the name’s a little over-the-top. But once you try this Better Than Sex Fruit Salad, you’ll understand why it’s been passed down through family BBQs, potlucks, and every holiday spread since the dawn of Cool Whip. It’s creamy, fruity, sweet, tangy, and just downright delicious.
Make it. Share it. And then tell me—is it really that good?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Better Than Sex Fruit Salad Recipe
Ingredients
- 1 can 15 ounces fruit cocktail, drained (chunky tropical style recommended)
- 1 can 8 ounces crushed pineapple, drained
- 1 can 21 ounces cherry pie filling
- 2 large bananas sliced
- 1 can 14 ounces sweetened condensed milk
- 8 ounces sour cream
- 1 package 8 ounces Cool Whip, thawed
Optional Additions:
- 1 c fresh strawberries hulled and sliced
- 1 c fresh blueberries
- 2 kiwis peeled and diced
Equipment
- Knife
- Large bowl
- Cutting board
Instructions
- Mix the Creamy Base: In a large mixing bowl, combine the Cool Whip, sweetened condensed milk, and sour cream. Stir until the mixture is smooth. And well blended.
- Add the Fruits: Drain the fruit cocktail. And crushed pineapple well. Add them to the creamy mixture. Along with the cherry pie filling. Gently stir to combine. Be careful not to break up the fruit too much.
- Incorporate Fresh Fruits: Slice the bananas. And, if using, add the fresh strawberries, blueberries, and kiwis. Gently fold these into the mixture. Ensuring even distribution.
- Chill the Salad: Cover the bowl with plastic wrap. Refrigerate for at least four hours. This allows the flavors to meld. And the salad to set properly.
- Serve and Enjoy: Once chilled. Give the salad a final gentle stir before serving. Spoon it into a serving dish. And enjoy the creamy, fruity goodness.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
7 Responses
Can’t wait to try this!
Looks awesome
Hi Stella!
Thanks for the comment! I’m so glad you think the Better Than Sex Fruit Salad looks awesome. It really is a crowd-pleaser! Hope you enjoy making it! 😊
It’s okay. I definitely wouldn’t compare it to sex. I had to add a cup of sugar to the mix. I’ll be making it again, for sure.
My 1st time preparing this fruit salad and my family loved it. It want be the last time.
already asked to make it for a party
It was pretty good but next time I think I would put half of the liquid together and then I would add it to fresh fruit
Made this for a church dinner and everyone commented how good it was. I didn’t have any leftovers.