Throwback 4th of July: My Mom’s Favorite Fruit Dip.
happy 4th of July! This is what we’re doing today.
And below is what we’re using. I KNOW.
Three ingredients. Well, four if you want to turn this slightly pink and pretty. I used one tiny drop of neon food coloring. I find that to be a success, considering I want to cover my entire life in neon pink, sparkly crap and and iridescent glitter. I really held back.
So my mom has been making this old school fruit dip nearly every holiday for prooooobably close to twenty years. People go nuts for it.
Are these the most natural ingredients? No. Of course not. But they straight up taste like 1995. Real whipped cream (like whipped-it-yourself) just does not hold up outdoors at an all-day party. Heck, it doesn’t hold up all day indoors at room temperature. A mixture of toasted coconut and sugar just doesn’t give the same flavor as that little instant pudding packet. What I’m trying to say is that you NEED all the hydrogenated this and artificial that in this dip.
It’s what makes it.
- 12 ounces of Cool Whip
- 1 (3.4 ounce) box of instant coconut cream pudding mix
- 2-3 tablespoons of coconut rum
- optional: a drop of pink food coloring
- assorted fruit for dipping!
- Combine all ingredients in a giant bowl and mix, mix, mix! You can use an electric mixer if you prefer to make it more creamy. My mom does not measure out the Cool Whip and uses anywhere from 8-16 ounces, so it truly just depends on your preference. There may be a bit of extra texture in the dip (aside from the coconut) due to the instant pudding – it will dissolve as it sits.
- You can obviously leave out the rum if serving this to children. My mom never did and we turned out fine. (That’s subjective.)
- This needs to be refrigerated but thanks to the Cool Whip, can sustain heat and room temperatures for hours on end at a party. Ew gross. And amazing.
And I’m not even going to tell you how much of this I ate straight out of that bowl with a spoon.