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Overnight Salad Recipe

Overnight Salad Recipe

A co-worker shared this recipe with me several years ago. It's never failed to be a hit when I serve it at a brunch or take it to a picnic or potluck. An added advantage is the fact you make it the day before - one less thing to worry about if you're entertaining or need to bring a "dish to pass" somewhere.
TOTAL TIME: Prep: 5 min. + chilling Cook: 10 min. + cooling YIELD:6-8 servings


  • 1 can (8 ounces) pineapple tidbits
  • 1 can (11 ounces) mandarin oranges
  • 3 tablespoons lemon juice
  • 1 tablespoon water
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1 cup miniature marshmallows
  • 1 cup whipped topping
  • 1 banana, sliced


  • 1. Drain pineapple and oranges, reserving juices. Place juice in a saucepan with lemon juice and water; stir in pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Remove from the heat; cool. Add pineapple, oranges and marshmallows. Fold in whipped topping. Chill overnight. Just before serving, fold in banana. Yield: 6-8 servings.

Nutritional Facts

3/4 cup: 137 calories, 2g fat (2g saturated fat), 0 cholesterol, 71mg sodium, 31g carbohydrate (25g sugars, 1g fiber), 1g protein.

Reviews for Overnight Salad

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Reviewed Jun. 6, 2010

"Have made this at least 10 times and gotten rave reviews every time."

Reviewed Oct. 5, 2008

"If you are a Weight Watcher this is only 3 points per portion. But you can lighten it up. Just check out the ingredients and see the possibilities."

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