Glorified Rice Creamy Fruit Salad

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A creamy and fluffy Midwestern dessert salad combining rice, whipped cream, pineapple, and mandarin oranges for a refreshing sweet treat. This American-inspired recipe, ready in about 15 minutes, layers cooked rice, miniature marshmallows, whipped cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups cooked rice
• 1 cup miniature marshmallows
• 1 1/2 cups whipped cream
• 1 cup pineapple tidbits, drained
• 1 cup mandarin orange segments, drained
• 1/4 cup shredded coconut
• 1/4 cup (optional) chopped walnuts

Instructions

1. Step 1: In a large mixing bowl, combine 1 1/2 cups cooked rice with 1 cup miniature marshmallows. Fold in 1 1/2 cups whipped cream gently until marshmallows and rice are evenly coated.
2. Step 2: Add 1 cup drained pineapple tidbits and 1 cup drained mandarin orange segments to the mixture. Fold carefully to distribute fruit without breaking segments.
3. Step 3: Stir in 1/4 cup shredded coconut and 1/4 cup chopped walnuts if using, folding gently to combine.
4. Step 4: Cover bowl with plastic wrap and refrigerate for at least 2 hours before serving to allow flavors to meld and marshmallows to soften.