There’s something magical about a recipe that instantly transports you back in time. For me, that’s my Orange Creamsicle Salad. I first discovered a version of this at a potluck years ago, tucked between the casseroles and deviled eggs. One bite of that creamy, citrusy, fluffy delight and I was a kid again, chasing the ice cream truck on a hot summer day. The best part? Making it filled my kitchen with the bright, sunny scent of oranges—a welcome aroma any time of year. It’s become my absolute go-to for everything from family barbecues to holiday dinners because it’s impossibly easy, irresistibly delicious, and always, always the first dish to disappear from the table.
Ingredients
- 1 (3-ounce) box of orange-flavored gelatin (like Jell-O)
- 1 (3.4-ounce) box of instant vanilla pudding mix (the dry powder)
- 1 cup boiling water
- 1 (8-ounce) tub of frozen whipped topping (like Cool Whip), thawed
- 1 (20-ounce) can of crushed pineapple, VERY well drained (see my tip below!)
- 1 (11-ounce) can of mandarin oranges, very well drained
- 1 cup of mini marshmallows (optional, but highly recommended for texture)
Now, about these ingredients—the choices matter. I’ve learned through trial and error that using instant pudding is non-negotiable; cook-and-serve pudding will not set correctly here. Draining the pineapple and oranges is the most critical step to prevent a watery salad. I literally press the life out of them with a handful of paper towels. And don’t be tempted to swap the tub of whipped topping for fresh whipped cream in this specific recipe; the stabilizers in the frozen topping are key to maintaining that perfect, airy texture for days.(See the next page below to continue…)