Mandarin Orange Jello Salad

A retro, no-fuss dish made with orange gelatin, creamy vanilla pudding, and mandarin segments, perfect for potlucks and holiday tables.

Prep Time 15

Cook Time 5

Total Time 4

Serving Size servings

6 ounces orange gelatin (Jell-O)
2 3-ounce packages vanilla cook-and-serve pudding mix Cook-and-serve variety is crucial for texture.
4 cups hot water
8 ounces Cool Whip (thawed) Can substitute with whipped cream.
16 ounces canned mandarin oranges, well drained Ensure they are drained well to avoid excess moisture.

In a large saucepan, pour the orange gelatin powder and both packages of vanilla cook-and-serve pudding mix.
Carefully add 4 cups of hot water to the saucepan and whisk to dissolve the powders.
Place the pan over medium-high heat and stir frequently until the mixture comes to a boil.
Keep stirring and continue boiling until the mixture becomes a clear orange color and the pudding has thickened (about 5 minutes).
Pour the hot mixture into a large bowl, cover, and refrigerate until firm — at least 4 hours, preferably overnight.
Once the gelatin/pudding mixture is set, gently fold in the thawed Cool Whip using a potato masher or fork.
Gently fold in the drained mandarin oranges, taking care not to crush them.
Refrigerate the finished salad until cold and ready to serve.

For best texture, make one day in advance and store in an airtight container. Avoid freezing as it affects the texture.