This fun and flavorful salad is a nostalgic, sweet-and-salty dessert-style dish that combines fruity, crunchy, and creamy elements into one indulgent bowl. The name may sound chaotic, but Junk Yard Salad brings together a medley of textures and flavors that somehow work together beautifully. Often found at potlucks or holiday tables, it’s a no-fuss treat that’s quick to make and loved by all ages.
Why You’ll Love This Recipe
I love how easy this salad is to throw together—no cooking required, just mix and chill. The combination of whipped topping, fruit, marshmallows, and crunchy mix-ins creates a satisfying bite every time. It’s colorful, fun, and versatile enough to serve as a side or dessert. I always get asked for the recipe when I bring it to gatherings, and it disappears fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Whipped topping (like Cool Whip)
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Mini marshmallows
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Crushed pineapple, drained
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Mandarin oranges, drained
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Maraschino cherries, halved
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Chopped pecans or walnuts (optional)
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Crushed pretzels or potato chips (for crunch)
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Instant vanilla pudding mix (optional for added creaminess)
Directions
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In a large bowl, I fold the whipped topping with the instant pudding mix until well combined (if using pudding).
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I gently stir in the mini marshmallows, crushed pineapple, mandarin oranges, and halved maraschino cherries.
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If I’m using nuts, I mix them in now for added texture.
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Just before serving, I sprinkle in the crushed pretzels or potato chips to keep them crisp.
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I chill the salad in the refrigerator for at least 1 hour before serving to let the flavors meld.
Servings and timing
This recipe serves approximately 8 to 10 people and takes about 10 minutes to prepare, plus 1 hour of chilling time in the fridge.
Variations
I sometimes swap the fruit for whatever I have on hand—grapes, blueberries, or sliced strawberries work great. If I want extra richness, I add a spoonful of sour cream or cream cheese. I’ve also tried flavored gelatin powder instead of pudding for a more playful twist. For a chocolatey version, I mix in crushed chocolate cookies and mini chocolate chips.
Storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. Since it contains whipped topping and fruit, it doesn’t freeze well. I always add crunchy toppings like chips or pretzels right before serving, because they tend to get soggy in the fridge.
FAQs
What kind of whipped topping should I use?
I usually use Cool Whip, but any non-dairy whipped topping will work. I can even make my own with heavy cream if I prefer a richer version.
Can I make Junk Yard Salad ahead of time?
Yes, I often make it a day ahead and store it in the fridge. I just leave out the crunchy bits and add them right before serving.
Is this salad served as a dessert or side dish?
I serve it either way! It’s sweet enough to be a dessert, but I’ve seen it on the table next to turkey, too.
Can I make this salad without marshmallows?
Absolutely. I skip the marshmallows if I want it less sweet or if someone I’m serving doesn’t like them.
What can I use instead of pudding mix?
If I don’t have pudding mix, I just mix the whipped topping with a bit of sour cream or softened cream cheese for a creamy texture.
Conclusion
Junk Yard Salad is one of those comforting, crowd-pleasing dishes that never goes out of style. It’s quick to make, endlessly customizable, and always fun to eat. Whether I’m bringing it to a potluck or making it for a casual family dinner, it’s a hit every time.
Print
Junk Yard Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes (including chilling time)
- Yield: 8 to 10 servings
- Category: Dessert
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Description
Junk Yard Salad is a sweet and salty dessert-style salad combining whipped topping, fruit, marshmallows, and crunchy mix-ins for a nostalgic and indulgent treat perfect for potlucks or family gatherings.
Ingredients
- 1 container whipped topping (like Cool Whip, 8 oz)
- 2 cups mini marshmallows
- 1 can crushed pineapple, drained (20 oz)
- 1 can mandarin oranges, drained (15 oz)
- 1 cup maraschino cherries, halved
- 1/2 cup chopped pecans or walnuts (optional)
- 1 cup crushed pretzels or potato chips (added before serving)
- 1 package instant vanilla pudding mix (3.4 oz, optional)
Instructions
- In a large bowl, fold the whipped topping with the instant vanilla pudding mix until well combined (if using).
- Gently stir in mini marshmallows, crushed pineapple, mandarin oranges, and halved maraschino cherries.
- Add chopped nuts if using, and mix well.
- Just before serving, sprinkle in crushed pretzels or potato chips to maintain their crunch.
- Chill the salad in the refrigerator for at least 1 hour before serving to allow flavors to meld.
Notes
- Add crunchy toppings right before serving to prevent sogginess.
- Customize with different fruits like grapes, blueberries, or strawberries.
- For added richness, mix in sour cream or cream cheese.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Not suitable for freezing due to the whipped topping and fruit content.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 22g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
