Equipment Needed
- A large mixing bowl
- A sturdy whisk or a large spatula
- Measuring cups
- A colander or fine-mesh strainer
- Paper towels or a clean kitchen towel (for drying fruit)
- A serving bowl or a pretty 9×13 dish
Step-by-Step Instructions
First, grab your large mixing bowl. You’ll combine the dry orange gelatin and the dry vanilla pudding mix right in there. Whisk them together so they’re fully blended. This is where the magic starts—the combination of these two powders is what creates that iconic creamsicle flavor base. Next, carefully pour in the one cup of boiling water. I use a kettle for precision. Whisk immediately and vigorously for a full two minutes. I set a timer because it’s crucial to dissolve every single granule. You’ll end up with a thick, fragrant, bright orange mixture that already smells amazing.
Now, here’s where you need a bit of patience. You have to let that gorgeous orange mixture cool down to room temperature. I usually let it sit on the counter for about 15-20 minutes. If you rush and add the whipped topping to a warm base, it will melt into a soupy mess. I’ve done it, and it’s a sad sight. So, use this time to prep your fruit! Drain the crushed pineapple and mandarin oranges in your colander, then spread them out on a layer of paper towels and gently press with more towels. Get them as dry as you can.
Once your gelatin-pudding base is completely cool to the touch (I test it by touching the bottom of the bowl), it’s time to fold. Gently scoop in the entire thawed tub of whipped topping. Using your spatula, fold it in with wide, gentle turns until no white streaks remain. You want to keep as much air in the mixture as possible. Then, fold in the super-dry crushed pineapple, mandarin oranges, and those mini marshmallows if you’re using them. The marshmallows add little pockets of sweet chewiness that I absolutely adore.
Finally, transfer your fluffy, dreamy creation into your serving dish. I smooth the top with my spatula, then cover it tightly with plastic wrap. This is the hardest part: you must refrigerate it for at least 4 hours, but overnight is truly best. This chill time allows everything to set up perfectly and the flavors to marry. When you pull it out, it will hold its shape beautifully, be wonderfully scoopable, and taste like a cloud of orange-vanilla sunshine.(See the next page below to continue…)