Servings: 8
Total Time: 10 minutes + chill
Difficulty: Easy
Calories (per serving): ~180
Macros (approx.): Protein 2g | Carbs 32g | Fat 6g | Fiber 2g
Intro
There’s something instantly comforting about a bowl of creamy mandarin orange salad. It’s light, fluffy, slightly tangy, and just sweet enough to feel like a treat without being heavy. This is the kind of recipe that shows up at family gatherings, potlucks, and holiday tables—and somehow disappears first every time.
What makes this mandarin orange salad special is how simple it is. No baking, no cooking, no complicated steps. Just a few pantry staples mixed together into a soft, cloud-like texture that feels nostalgic and refreshing at the same time.
Look at the Recipe
- Light, fluffy, and creamy with juicy bursts of mandarin
- Sweet but balanced, never overly heavy
- Perfect as a side dish or simple no-bake dessert
Ingredients Needed
- 1 package vanilla instant pudding mix (dry; sugar-free works well)
- 1 large can crushed pineapple (undrained)
- 2 medium to large cans mandarin oranges (drained)
- 1 container Cool Whip (8 oz; regular or fat-free)
How to Make Mandarin Orange Salad
- Mix the base. In a large bowl, gently fold the dry vanilla pudding mix into the Cool Whip until smooth. Do not prepare the pudding—use it dry.
- Add pineapple. Stir in the crushed pineapple with its juice. This activates the pudding mix and thickens the salad naturally.
- Fold in oranges. Add the drained mandarin oranges and gently fold to keep them intact.
- Chill. Cover and refrigerate for at least 2 hours, or until thick and fluffy.
- Serve. Spoon into a serving bowl and garnish with extra mandarin segments if desired.
Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve chilled for best texture and flavor.
- Works beautifully as a side dish with savory meals or as a light dessert after dinner.
