Ingredients
Equipment
Method
- Set out a large mixing bowl. Pour the orange Jell-O mixture into the bowl.
- Stir in 1 cup of boiling water. Watch as the steam rises, and mix well.
- Add in ½ cup of cold water and mix well again.
- Refrigerate the mixture for at least 20 minutes.
- Meanwhile, drain the mandarin oranges and crushed pineapple cans.
- Measure out the remaining ingredients.
- Whisk in the instant vanilla pudding mix until smooth.
- Return the bowl back to the refrigerator for an additional 15-30 minutes.
- Fold in the Cool Whip gently.
- Add the drained mandarin oranges, crushed pineapple, and mini marshmallows. Stir until just combined.
- Finally, cover and refrigerate for at least one hour.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator. It will keep well for 3 to 4 days.
- Freezing: Avoid freezing this salad, as the texture may change when thawed.
- Pairing: This salad is a wonderful side for grilled meats or a light lunch option.
- Customization: Feel free to add nuts for a crunchy texture or other fruits like strawberries or blueberries for added sweetness.
- Presentation: Garnish with additional mandarin oranges or a sprinkle of coconut for an attractive finish.
- Make-Ahead: Prepare this salad up to two days in advance for easy entertaining; it only gets better as it sits!