Orange Creamsicle Salad
Ingredients:
1 can (15 oz) mandarin oranges, drained
1 package (3.4 oz) instant vanilla pudding mix
1 cup milk
1 container (8 oz) whipped topping (such as Cool Whip)
1/2 cup sour cream
1/2 cup mini marshmallows
1/2 cup shredded coconut (optional)
1/2 tsp orange zest (optional, for extra citrus flavor)
Instructions:
1. Make the pudding base:
In a medium-sized mixing bowl, whisk together the instant vanilla pudding mix and milk until smooth and thickened, about 2 minutes.
2. Add the creamy ingredients:
Fold in the whipped topping and sour cream until well combined. The whipped topping gives it a fluffy texture, while the sour cream adds a subtle tang.
3. Add the fruit and mix-ins:
Gently fold in the drained mandarin oranges, mini marshmallows, and shredded coconut (if using). Be careful when mixing, as you want to keep the oranges intact.
4. Chill:
Refrigerate the salad for at least 1-2 hours to allow the flavors to meld and the salad to firm up slightly.
5. Serve:
Before serving, you can garnish with extra orange zest or a sprinkle of coconut for added flavor and texture.
Tips:
For extra tang: A small amount of orange juice can be added to the pudding mixture to enhance the orange flavor.
Make it a day ahead: This salad can be made the night before your event or meal and chilled overnight for an even better flavor.
Storage: Keep leftovers covered in the fridge for up to 3 days. The texture is best within the first day or two, as the marshmallows can soften over time.
This Orange Creamsicle Salad is the perfect dessert to brighten up any gathering, combining the familiar and beloved flavors of orange and vanilla in a fun, easy-to-make salad.
