Orange Creamsicle Salad

Yield: 8-10 servings
Prep Time: 25 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 25 minutes
Recipe Intensity: Easy – Perfect for beginner cooks and seasoned pros looking for a no-fuss dessert.

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Ingredients

For the best flavor and texture, we recommend using full-fat dairy products.

For the Creamy Base:

• 1 (3.4 oz) package Instant Vanilla Pudding Mix (dry powder)

• 1 cup Cold Whole Milk

• 1 teaspoon Pure Vanilla Extract

• 1 (8 oz) tub Cool Whip, thawed in the refrigerator (or 2 cups of freshly whipped heavy cream)

• 1 cup Mini Marshmallows

For the Orange Components:

• 2 (11 oz) cans Mandarin Oranges, well-drained (or 4-5 fresh, peeled and segmented oranges)

• 1 (20 oz) can Crushed Pineapple, drained VERY well (this is key to prevent a watery salad)

• 1 cup Sour Cream

Garnish (Optional):

• Fresh mint sprigs

• Extra orange zest

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Equipment You’ll Need

• Large Mixing Bowl

• Medium Mixing Bowl

• Electric Hand Mixer or Stand Mixer

• Rubber Spatula

• Measuring Cups and Spoons

• Colander or Fine-Mesh Strainer (for draining fruit)

• Airtight Container or Serving Bowl for chilling

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Step-by-Step Instructions

Step 1: Prepare and Drain the Fruit

This is the most critical step for success! A watery fruit base will lead to a soupy salad.

1. Pour the canned crushed pineapple into a fine-mesh strainer over the sink. Use the back of a spoon to press down firmly and squeeze out as much excess liquid as possible. Let it sit in the strainer while you prepare the other components.

2. Drain the mandarin oranges thoroughly. If using fresh oranges, carefully segment them, removing all the pith and membrane.

3. Pat both the pineapple and oranges gently with a paper towel to absorb any remaining surface moisture. Set aside.

Step 2: Create the Pudding Cream Base

1. In the large mixing bowl, combine the dry, unprepared instant vanilla pudding powder and the 1 cup of cold milk.

2. Using your electric mixer on medium speed, beat the mixture for 1-2 minutes until it begins to thicken and becomes smooth.

3. Add the 1 cup of sour cream and the 1 teaspoon of vanilla extract. Beat again on low speed just until everything is fully combined and smooth. The mixture will be quite thick.

Step 3: Fold in the Fluff and Fruit

1. Using your rubber spatula, gently fold in the entire tub of thawed Cool Whip (or your freshly whipped cream) into the pudding base. Use a folding motion (cutting through the center and turning the bowl) to incorporate it fully while keeping the mixture light and airy. Do not over-mix.

2. Now, gently fold in the well-drained crushed pineapple and the mini marshmallows.

3. Finally, add the drained mandarin oranges, folding very carefully so they don’t break apart entirely.

Step 4: Chill and Set

1. Transfer the entire mixture to a serving bowl or an airtight container.

2. Cover the surface directly with plastic wrap to prevent a skin from forming, then seal the bowl with a lid or more plastic wrap.

3. Refrigerate for at least 4 hours, but ideally overnight. This chilling time is non-negotiable. It allows the flavors to meld beautifully, the pudding to fully set, and the marshmallows to become soft and pillowy.

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Chef’s Notes & Variations

• Make it from Scratch: For a from-scratch version, skip the Cool Whip. Instead, take 1 ½ cups of heavy whipping cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla. Whip it to stiff peaks and use it in place of the Cool Whip.

• Boost the Citrus: For an intense orange flavor, add the zest of one orange to the pudding base in Step 2.

• Add Some Crunch: Just before serving, fold in ½ cup of toasted coconut or chopped pecans for a wonderful textural contrast.

• Dairy-Free Option: Use coconut milk (the canned, full-fat kind), a dairy-free vanilla pudding mix, and a plant-based whipped topping to make this recipe dairy-free.

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Serving and Storing Your Salad

• To Serve: Give the salad a gentle stir before serving. Garnish with a sprig of fresh mint or a sprinkle of orange zest for a beautiful, professional touch.

• How Long Does It Last? Store any leftovers in an airtight container in the refrigerator. It will keep for up to 3-4 days. Note that it may become slightly more liquid as it sits, but it will still taste delicious.

• Can You Freeze It? We do not recommend freezing this salad, as the texture of the dairy and fruit will become grainy and watery upon thawing.

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A Sweet Finale

This Orange Creamsicle Salad is more than just a recipe; it’s a trip down memory lane, a guaranteed crowd-pleaser, and a testament to the fact that the simplest dishes are often the most loved. Its vibrant color brings a splash of sunshine to any table, and its creamy, fruity flavor is an instant mood-lifter. We hope this recipe becomes a cherished part of your family’s recipe box, creating new sweet memories for years to come.

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Nutrition Information (Estimated)

Please note: This is an estimate based on the ingredients used and serving sizes. Nutritional values can vary significantly based on specific brand choices and any modifications you make.

Serving Size: ½ cup | Calories: 245 | Total Fat: 8g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 150mg | Total Carbohydrates: 41g | Dietary Fiber: 1g | Sugars: 34g | Protein: 3g

Key Nutritional Highlights:

• Vitamin C: This salad is an excellent source of Vitamin C, primarily from the mandarin oranges, supporting a healthy immune system.

• Calcium: Provides a small boost of calcium from the dairy ingredients, important for bone health.

• Note on Sugar: This is a dessert and is accordingly high in sugar. Enjoy it as a treat within a balanced diet.