I don’t usually reach for candy, but this Candy Salad is a whole other story. It’s like making edible confetti—sweet, colorful, and totally chaotic in the best way possible. With whipped topping, pudding, and a wild mix of chewy, crunchy, and chocolatey candies, this treat becomes the ultimate party bowl.
Why You’ll Love This Recipe
I love this recipe because it doesn’t pretend to be anything other than what it is: pure, sugary fun. It’s fast, fuss-free, and entirely customizable based on whatever candy stash I’ve got on hand. Plus, it’s always a crowd-pleaser—especially for birthdays, BBQs, or when I want something that screams let’s have a blast!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 (16 ounce/454g) container frozen whipped topping, thawed
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1 (3.4 ounce/96g) package instant vanilla pudding mix
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1 cup (240ml) milk (any kind works, but I use whole milk for a richer taste)
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1 cup (approx. 170g) gummy worms, cut into smaller pieces
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1 cup (approx. 160g) mini marshmallows
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1 cup (approx. 100g) sour gummy candies (like Sour Patch Kids, also chopped)
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1 cup (approx. 170g) chocolate-covered caramels (like Rolos, chopped)
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½ cup (approx. 70g) rainbow sprinkles
Directions
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I start by whisking together the instant vanilla pudding mix and milk in a large mixing bowl until it’s smooth. Then I let it sit for about 2-3 minutes to thicken slightly.
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Next, I gently fold in the thawed whipped topping. It’s important not to overmix so everything stays fluffy.
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Then I toss in the chopped gummy worms, marshmallows, sour candies, and chocolate-covered caramels.
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I carefully fold everything together so the candy gets evenly mixed through.
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I cover the bowl and refrigerate it for at least 30 minutes to let the flavors come together.
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Just before serving, I sprinkle the rainbow sprinkles over the top and get ready for the sugar celebration.
Servings and Timing
This recipe makes enough for 8–10 people—though that can vary depending on how wild everyone’s sweet tooth is. It takes about 15 minutes of active prep and at least 30 minutes of chilling time. No cooking required!
Variations
When I want to switch things up, I play around with:
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Pudding flavors: Chocolate, banana, or even pistachio for something different.
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Candies: Seasonal options like candy corn for fall or peppermint bark for winter.
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Add-ins: Chopped peanut butter cups, brownie bites, or even cereal for crunch.
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Color themes: All pink candies for a baby shower or red and green for a holiday twist.
Storage/Reheating
I usually store leftovers (if there are any!) in an airtight container in the fridge for up to 3 days. The candies can get a bit soft over time, but it’s still delicious. I never freeze this—it messes with the texture. And no, I don’t reheat it; it’s best served cold, straight from the fridge.
FAQs
What exactly is candy salad?
Candy salad is a dessert that combines whipped topping, pudding, and a mix of candies for a sweet, creamy, and colorful treat. It’s not healthy, but it’s ridiculously fun.
Can I make this less sweet or healthier?
I’ve tried using sugar-free pudding and whipped topping before, and while it cuts the sweetness, it changes the flavor a bit. Swapping in dried fruit or a bit of fresh fruit can also help balance the sugar rush.
How do I keep gummy candies from dissolving?
A quick trick I use is dusting the gummy candies in a bit of powdered sugar before adding them. It helps protect them from the moisture in the whipped topping and pudding.
Can I make this ahead of time?
Absolutely. I usually make it a few hours in advance and keep it chilled. If I’m adding sprinkles, I wait until right before serving so they stay crisp and colorful.
What’s the best way to serve this at a party?
I like using a clear trifle bowl to show off all the layers, or individual clear cups for easy portioning. A swirl of whipped cream and extra sprinkles on top makes it feel extra festive.
Conclusion
This Candy Salad might just be the most fun I’ve had with dessert. It’s completely over-the-top in the best way, and it’s the kind of recipe I make when I want everyone to smile—and maybe bounce off the walls a little. I hope it brings as much joy to your table as it has to mine. Just don’t forget the sprinkles!
Print
Sugar Rush Symphony: The Ultimate Candy Salad
- Total Time: 45 minutes
- Yield: 8–10 servings
- Diet: Vegetarian
Description
Sugar Rush Symphony is a fun, colorful candy salad made with whipped topping, pudding, and a mix of chewy, crunchy, and chocolatey candies. It’s a no-bake, high-energy dessert that’s perfect for parties, birthdays, or anytime you want to serve something totally over-the-top.
Ingredients
1 (16 oz / 454g) container frozen whipped topping, thawed
1 (3.4 oz / 96g) package instant vanilla pudding mix
1 cup (240ml) milk (whole milk preferred)
1 cup (170g) gummy worms, chopped
1 cup (160g) mini marshmallows
1 cup (100g) sour gummy candies, chopped
1 cup (170g) chocolate-covered caramels (e.g., Rolos), chopped
1/2 cup (70g) rainbow sprinkles
Instructions
- In a large bowl, whisk together the pudding mix and milk until smooth. Let sit for 2–3 minutes to thicken slightly.
- Gently fold in the thawed whipped topping until fully combined and fluffy.
- Add the chopped gummy worms, marshmallows, sour candies, and chocolate-covered caramels.
- Fold gently to evenly distribute the candy throughout the mixture.
- Cover and refrigerate for at least 30 minutes before serving.
- Top with rainbow sprinkles just before serving and enjoy!
Notes
- Change pudding flavors for variety—try chocolate, banana, or pistachio.
- Use seasonal candies for holidays or themed events.
- Add chopped peanut butter cups, brownie bites, or cereal for crunch.
- Dust gummy candies in powdered sugar to prevent them from dissolving.
- Serve in a clear bowl or individual cups for presentation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 38g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
