Description
This Easy Orange Creamsicle Salad is a delightful, nostalgic dessert salad that combines the creamy texture of tapioca and vanilla pudding with the bright, citrusy flavor of orange Jello and mandarin oranges. Topped with fluffy whipped cream, it’s perfect for a light, refreshing treat or a festive side dish at gatherings.
Ingredients
Scale
Liquid and Pudding Mixes
- 2 1/4 cups water
- 3.4 ounces cook-and-serve tapioca pudding mix
- 3.5 ounces instant vanilla pudding mix
- 3 ounces orange Jello mix
Additions
- 8 ounces whipped cream (thawed)
- 14 ounces mandarin oranges (drained)
Instructions
- Combine Ingredients: In a large saucepan, combine the water, tapioca pudding mix, instant vanilla pudding mix, and orange Jello mix. Heat over medium heat, stirring occasionally until the mixture comes to a boil.
- Cool the Mixture: Remove the saucepan from heat and pour the hot pudding and Jello mixture into a large bowl. Allow it to cool at room temperature for about 1 hour or until completely cooled.
- Add Oranges and Whipped Cream: Once cooled, gently fold in the drained mandarin oranges and the thawed whipped cream (Cool Whip) until well combined.
- Chill and Serve: Transfer the mixture into a serving dish, cover, and refrigerate for at least 1 hour to set and chill before serving.
Notes
- Ensure the pudding mixture is completely cooled before folding in the whipped cream to maintain the creamy texture.
- Use mandarin oranges packed in juice and drain them well to avoid excess liquid.
- You can substitute Cool Whip with homemade whipped cream if preferred.
- This salad can be stored covered in the refrigerator for up to 2 days.
- For a more textured salad, you can add chopped nuts or shredded coconut if desired.
