Instructions
In a large bowl, combine orange gelatin mix and 1 cup hot water. Whisk vigorously for 1-2 minutes until completely dissolved.
Add 1⁄2 cup cold water and stir until fully blended.
Refrigerate gelatin mixture for 15-20 minutes until slightly set.
Remove bowl from refrigerator and add in instant vanilla pudding mix. Whisk pudding into gelatin for 2-3 minutes until thoroughly combined.
Return bowl to refrigerator and chill mixture for another 15-20 minutes.
Take bowl out of refrigerator and gently fold in Cool Whip using a spatula until uniform in color.
Drain canned mandarin oranges and crushed pineapple well, removing any excess liquid. Then gently fold fruit into salad along with mini marshmallows.
Cover bowl and refrigerate salad for at least 2 hours before serving to allow flavors to blend and cream to thicken.
Notes
Be sure to drain canned fruit well so the salad doesn’t get watery
Fold ingredients gently to keep mandarin orange segments intact
Chill the mixture completely between steps so it sets up properly
Use cold ingredients like Cool Whip straight from the refrigerator
