Intro
Hi, I am Dulcia. This Mandarin Orange Jello Salad is one of my favorite easy, retro desserts to bring to potlucks and family dinners. It combines bright mandarin oranges with a creamy orange-jello and vanilla pudding base for a light, crowd-pleasing finish.
Origins
Jello salads have a long history in American home cooking, especially in mid-20th century cookbooks and community gatherings. The combination of gelatin and canned fruit became popular because it is simple, portable, and keeps well. You can read more about jellied desserts on Wikipedia and find nutritional guidance at the USDA FoodData Central.
Ingredients
- 1 (6-ounce) package orange gelatin
- 2 (3-ounce) packages vanilla cook-and-serve pudding mix
- 4 cups hot water
- 8 ounces Cool Whip
- 1 (16-ounce) can mandarin oranges, drained
Instructions
- In a large saucepan, combine the orange gelatin, vanilla pudding mix, and hot water.
- Bring the mixture to a boil, stirring frequently. Continue boiling and stirring until the mixture turns a clear orange color, about 5 minutes.
- Pour the mixture into a large bowl and refrigerate overnight, or until fully set (about 4 hours).
- Once set, combine the Cool Whip with the jello/pudding mixture. Using a potato masher works well to mix it smoothly.
- Gently fold in the drained mandarin oranges.
- Refrigerate until ready to serve.
Mandarin Orange Jello Salad
- Total Time: Approx. 4 hrs 15 mins (includes chilling; overnight optional)
- Yield: About 8 servings 1x
Description
Creamy orange gelatin salad with vanilla pudding, Cool Whip, and mandarin oranges.
Ingredients
- 1 (6-ounce) package orange gelatin
- 2 (3-ounce) packages vanilla cook-and-serve pudding mix
- 4 cups hot water
- 8 ounces Cool Whip
- 1 (16-ounce) can mandarin oranges, drained
Instructions
- In a large saucepan, combine the orange gelatin, vanilla pudding mix, and hot water.
- Bring the mixture to a boil, stirring frequently; continue boiling and stirring until the mixture turns a clear orange color, about 5 minutes.
- Pour the mixture into a large bowl and refrigerate overnight, or until fully set (about 4 hours).
- Once set, combine the Cool Whip with the jello/pudding mixture, using a potato masher to mix it smoothly.
- Gently fold in the drained mandarin oranges.
- Refrigerate until ready to serve.
- Prep Time: 10 mins
- Cook Time: 5 mins
Tips
- Drain the mandarin oranges well so the salad does not become watery. Pat them lightly with a paper towel if needed.
- If you prefer a slightly firmer set, chill for at least 4 hours rather than just a couple hours.
- A potato masher or whisk helps break up the set gelatin into a smooth, fluffy texture before folding in the Cool Whip.
- For a lighter version, substitute light Cool Whip and use reduced-sugar pudding mix.
Variations
- Add 1 cup mini marshmallows for extra sweetness and texture.
- Fold in 1/2 cup chopped pecans or toasted coconut for crunch.
- Replace mandarin oranges with drained pineapple tidbits for a tropical twist.
FAQ
Q: Can I use instant pudding instead of cook-and-serve?
A: I recommend the cook-and-serve pudding for this recipe because it cooks into the gelatin and helps create the creamy, set texture. Instant pudding may not set the same way.
Q: How far ahead can I make this?
A: You can make it the night before and keep it refrigerated. It holds well for 2 to 3 days in the fridge.
Q: Can I freeze it?
A: I do not recommend freezing. The texture changes when frozen and thawed.
Conclusion
This Mandarin Orange Jello Salad is a quick, nostalgic dessert I rely on when I need something simple and delicious. If you enjoy this, you might also like some of my other creamy dessert recipes on my site, such as my Philadelphia cheesecake filling or my cinnamon roll cheesecake. For more recipes visit my homepage.