Classic Mandarin Orange Salad

Mandarin Orange Salad

1 (8-ounce) container whipped topping (regular or fat-free)

1 (20-ounce) can crushed pineapple, undrained

2 cans mandarin orange segments (11–15 ounces each), drained

1 (3.4-ounce) package instant vanilla pudding mix (dry)

Step 1: Prepare the Creamy Base

In a large mixing bowl, gently fold the Cool Whip with the dry vanilla pudding mix until smooth and evenly blended.

Step 2: Add the Fruit

Stir in the crushed pineapple along with its juice.

Add the drained mandarin oranges and carefully fold them in, being gentle to keep the segments intact.

Optional: Set aside a few orange slices for garnish.

Step 3: Chill and Set

Cover the bowl and refrigerate for at least 2 hours.

This allows the pudding mix to thicken fully and the flavors to meld into a light, fluffy texture.

Step 4: Serve

Serve well chilled as a refreshing side dish, or spoon over vanilla ice cream for a quick and easy dessert.