Mandarin Orange Jello Salad
A nostalgic and refreshing dessert that combines orange gelatin with vanilla pudding and whipped topping for a fluffy, fruit-studded delight. Perfect for potlucks and family dinners.
Ingredients
For the jello base
- 1 6-ounce package orange gelatin (Jell-O)
- 2 3-ounce packages vanilla cook-and-serve pudding mix (not instant)
- 4 cups hot water (just off the boil)
For mixing
- 8 ounces Cool Whip (or another whipped topping) Can use reduced-fat or alternatives
- 1 16-ounce can mandarin oranges, drained Fresh segments can be used instead if preferred
Instructions
Preparation
- Pour 4 cups of hot water into a large saucepan. Add the orange gelatin and both packages of vanilla cook-and-serve pudding mix.
- Bring the mixture to a boil over medium-high heat, stirring frequently to prevent scorching.
- Once boiling, continue stirring and boil for about 5 minutes until the mixture turns a clear orange color.
- Remove the pan from heat and pour the hot mixture into a large bowl. Cover and chill in the refrigerator until completely set, about 4 hours or overnight.
Mixing
- When set, scoop the pudding-jell base into a bowl and add the Cool Whip. Gently fold and press the topping into the mixture until evenly incorporated and fluffy.
- Fold in the drained mandarin oranges with a rubber spatula, stirring gently to avoid crushing the fruit.
- Return to the refrigerator and chill for at least 1 hour before serving. Keep cold until plated.
Notes
Store in an airtight container for up to 3–4 days. Avoid leaving at room temperature for more than 2 hours. Freezing is not recommended; if necessary, only freeze the gelatin-pudding base for up to 1 month.