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–+ servings
Orange Dreamsicle Salad with citrus fruits and creamy dressing
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Orange Dreamsicle Salad

Creamy, bright, and nostalgic, this Orange Dreamsicle Salad is a delightful dessert-salad that combines fluffy vanilla pudding, orange Jell-O, and juicy mandarin oranges.
Prep Time15 minutes
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 8 servings
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Whisk
  • Rubber Spatula

Ingredients

Ingredients

  • 1 box Orange Jell-O (3 oz) Unopened
  • 1 box Instant vanilla pudding mix (3.4 oz) Or brand size specified on package
  • 1 cup Boiling water
  • 1/2 cup Cold water
  • 1 container (8 oz) Cool Whip Thawed (or use whipped topping of choice)
  • 1 can (14 oz) Mandarin oranges Drained

Instructions

  • Prepare your workspace: grab a large mixing bowl, a whisk or spoon, and a rubber spatula. Make sure the Cool Whip is thawed and the mandarin oranges are fully drained to avoid watering down the salad.
  • In the large mixing bowl, pour the orange Jell-O powder and add 1 cup of boiling water. Stir briskly until the Jell-O is completely dissolved and the liquid is smooth with no granules.
  • Add the 1/2 cup of cold water to the dissolved Jell-O and stir to combine. This cools the mixture slightly and helps it set properly.
  • In a separate bowl, prepare the instant vanilla pudding according to package instructions (usually mixing pudding powder with cold milk). Whisk until smooth and thick. Use the exact amount of cold milk specified on your pudding package.
  • Gently fold the prepared vanilla pudding into the orange Jell-O mixture. Use a rubber spatula to combine until the color is even and the mixture is smooth. Fold gently to keep the texture light.
  • Fold in the thawed Cool Whip carefully until the salad is creamy and uniform in color. Avoid overmixing to keep it fluffy.
  • Fold in the drained mandarin oranges last, mixing just enough to distribute the fruit evenly. Be gentle so the orange pieces retain their shape.
  • Cover the bowl with plastic wrap or transfer the mixture to a serving dish, then refrigerate for at least 2 hours or until the salad is set and chilled. Serve cold and enjoy!

Notes

For extra texture, sprinkle chopped toasted almonds or coconut on top just before serving. This salad can be made ahead of time and stored in the refrigerator for up to 3–4 days.

Nutrition

Calories: 150kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Sodium: 100mg | Potassium: 100mg | Sugar: 20g | Vitamin C: 10mg