Prepare the Fruit Cocktail: Drain the syrup from the canned fruit cocktail into a small saucepan. Set the fruit aside for later use.

Mix Dry Ingredients: In a mixing bowl, combine the granulated sugar, cornstarch, and salt. Stir until the mixture is well combined.

Cook the Syrup: Place the saucepan with the fruit cocktail syrup over medium heat. Bring it to a simmer.

Add Dry Ingredients: Gradually whisk the dry ingredient mixture into the simmering syrup. Continue whisking until the mixture thickens and becomes smooth.

Incorporate Butter and Vanilla: Once the mixture has thickened, remove the saucepan from the heat. Add the butter and vanilla extract. Stir until the butter is melted and fully incorporated.

Cool the Mixture: Allow the mixture to cool for a few minutes, stirring occasionally to prevent a skin from forming.

Fold in Fruit: Gently fold the drained fruit cocktail into the cooled pudding mixture.

Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form.

Combine Pudding and Whipped Cream: Carefully fold the whipped cream into the fruit cocktail pudding mixture until evenly combined.

Chill and Serve: Transfer the pudding mixture into serving bowls or a serving dish. Cover and refrigerate for at least 2 hours or until set. Serve chilled and enjoy!