A luxurious and creamy fruit salad that beautifully blends sweet peaches, pineapple, fluffy marshmallows, and a velvety pudding-based dressing. It’s the perfect indulgent dessert for gatherings or anytime I’m craving a nostalgic treat.

Why You’ll Love This Recipe

I love how this salad is both easy to make and irresistibly rich. The mix of juicy fruit, tender marshmallows, crunchy nuts, and creamy pudding makes every bite full of delightful textures and flavors. It’s a nostalgic, crowd-pleasing recipe that always gets rave reviews.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can (15 oz) sliced peaches, drained and chopped
1 can (8–20 oz) crushed pineapple, drained
1 package (3.4 oz) instant vanilla pudding mix
1 container (8 oz) whipped topping (like Cool Whip)
1 cup mini marshmallows
1 cup sweetened shredded coconut
1 cup chopped pecans (optional)
½ cup sour cream
½ teaspoon vanilla extract

Directions

Prepare the fruit: Drain the peach slices and chop into bite-sized pieces. Drain the crushed pineapple well.
Make the creamy base: In a large bowl, whisk together the vanilla pudding mix, whipped topping, sour cream, and vanilla until smooth.
Combine everything: Gently fold in peaches, pineapple, marshmallows, coconut, and pecans until everything is evenly coated.
Chill: Cover and refrigerate for at least 2 hours (or overnight) to let the flavors meld and the texture firm up.
Serve: Scoop into a bowl and garnish with extra coconut or pecans if desired.

Servings and timing

Yield: About 8 servings
Prep time: ~15 minutes
Chill time: Minimum 2 hours (up to overnight)
Total time: ~2 hours 15 minutes (mostly inactive chilling)

(Note: If your original recipe didn’t include timing or servings, these values are based on standard versions of this salad.)

Variations

Replace canned peaches with fresh, ripe peaches when in season.
Use sugar-free pudding and light whipped topping for a lighter option.
Omit pecans for a nut-free variation or swap in sunflower seeds for crunch.
Add drained maraschino cherries for a pop of color and extra sweetness.

Storage/reheating

Since this salad is served cold, reheating isn’t necessary. To store:

Keep it covered and refrigerated for up to 3–4 days.
Stir gently before serving; it may thicken as it sits.
If it becomes too firm, fold in a spoonful of whipped topping or sour cream to refresh the texture.

FAQs

How long can I store Millionaire Peach Salad in the fridge?

I typically keep it in the refrigerator for up to 3–4 days. After that, the marshmallows and fruit may soften too much.

Can I make this salad ahead of time?

Absolutely! I often prepare it the night before. Just give it a gentle stir before serving to refresh the texture.

Can I use fresh fruit instead of canned?

Yes—I love substituting fresh, ripe peaches when they’re in season. Just cut them into bite-sized pieces and drain any fruit with excess juice if needed.

Is there a way to make it less sweet or lower in fat?

I’ve made it lighter by using sugar-free vanilla pudding and a light whipped topping. I also skip the coconut or pecans when I want fewer calories.

Can I freeze this salad?

Freezing isn’t recommended. The whipped topping and pudding texture don’t hold up well after thawing—they may become watery or grainy.

Conclusion

Millionaire Peach Salad is an easy and crowd-pleasing dessert that brings together creamy, fruity, and crunchy elements in each bite. I always enjoy making it ahead for gatherings, letting it chill overnight so flavors blend perfectly. It’s a nostalgic treat that never fails to impress—perfect for potlucks, family dinners, or whenever a sweet comfort dish calls.

Millionaire Peach Salad

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Author: Sue
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 15 minutes
Yield: 8 servings
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A luxurious and creamy fruit salad combining sweet peaches, pineapple, marshmallows, and a velvety vanilla pudding dressing, perfect for potlucks or nostalgic dessert cravings.

Instructions

Drain the peach slices and chop into bite-sized pieces. Drain the crushed pineapple well.
In a large bowl, whisk together the vanilla pudding mix, whipped topping, sour cream, and vanilla until smooth.
Gently fold in peaches, pineapple, marshmallows, coconut, and pecans until evenly coated.
Cover and refrigerate for at least 2 hours (or overnight) to let the flavors meld and the texture firm up.
Scoop into a bowl and garnish with extra coconut or pecans if desired before serving.

Notes

Use fresh peaches in place of canned for a seasonal twist.
Lighten the recipe with sugar-free pudding and light whipped topping.
Omit or replace pecans for nut-free or crunchy alternatives like sunflower seeds.
Add maraschino cherries for extra color and sweetness.
Stir before serving and refresh texture with a spoonful of whipped topping if needed.