Tuesday, September 6, 2011


This salad has a creamy texture and a delicate citrus flavor.
It is a light treat with a heavy meal or can serve as the dessert
at a summer luncheon.


1 pkg. orange gelatin
1 pkg. instant vanilla pudding mix
1 pkg. tapioca pudding mix
(4 serving size each)
2 cups water

Combine gelatin and pudding mixes.  Add water and stir until blended.
Cook over medium heat until mixture boils, stirring constantly; boil
for 1 minute. Remove from heat and chill completely.

2 cans (11 oz.) mandarin oranges, drained
1 carton (8 oz.) frozen whipped topping, thawed

Whisk cooled pudding vigorously until smooth.  Fold oranges and
whipped topping into pudding mixture.  Spoon into a serving bowl.
Cover and refrigerate for 2 hours or longer. 
Yield: 8 to 10 servings

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