Mandarin Orange Salad

This Mandarin Orange Salad (often called “Orange Fluff” or “Ambrosia”) is a classic, nostalgic side dish that perfectly balances creaminess with a bright, citrusy pop. The magic of this recipe is in the dry vanilla pudding mix; it reacts with the juices from the crushed pineapple to create a stable, velvety mousse that holds the fruit beautifully. It’s light, refreshing, and always a hit at potlucks.

Mandarin Orange Salad

Ingredients:

How To Make Mandarin Orange Salad:

Step 1: The Creamy Base: In a large mixing bowl, fold together the Cool Whip and the dry vanilla pudding mix.

Step 2: Fold in the Fruit: Gently stir in the entire can of crushed pineapple, including all the juice. Add both cans of the drained mandarin oranges. Fold them in carefully so you don’t break the delicate orange segments.

Optional: Save a few orange slices to garnish the top before serving.

Step 3: The Set: Cover the bowl and refrigerate for at least 2 hours. This chilling period is crucial as it allows the pudding mix to fully hydrate and the flavors to meld, resulting in a much thicker, fluffier texture.

Step 4: Serve: Serve chilled as a refreshing side dish, or scoop it over a bowl of vanilla ice cream for an easy dessert!