Happy 4th of July! Here’s what we’re doing today.
Below are the simple ingredients we used.
Three main ingredients — or four if you want to add a touch of color. I used one tiny drop of neon pink food coloring. It’s optional, but pretty.
My mom has been making this old-school fruit dip at holidays for nearly twenty years. People go nuts for it.
Is it the most natural dip? No. But it tastes like summer and backyard parties circa the 1990s. Real whipped cream doesn’t hold up well outdoors or at a long gathering. Instant pudding and Cool Whip give this dip the texture and flavor that make it nostalgic and reliable at a party — yes, even with the processed ingredients.
Three Ingredient Fruit Dip
4
to 6 as long as other appetizers are around
5 mins
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Ingredients
- 12 ounces Cool Whip
- 1 (3.4 ounce) box instant coconut cream pudding mix
- 2-3 tablespoons coconut rum
- optional: a drop of pink food coloring
- assorted fruit for dipping
Instructions
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Combine all ingredients in a large bowl and mix thoroughly. An electric mixer will make it smoother if you prefer. My mom eyeballs the Cool Whip — anywhere from 8 to 16 ounces — so adjust to the texture you like. The instant pudding may leave a slight texture at first; it softens as the dip sits.
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If serving to children, omit the rum. It’s optional.
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Refrigerate before serving. Thanks to the Cool Whip, the dip holds up better than fresh whipped cream at room temperature for a few hours at a party.
Did you make this recipe?
I appreciate you so much!
Confession: I ate way too much of this straight from the bowl with a spoon.