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Creamy orange dreamsicle salad featuring a double-vanilla citrus infusion and fresh orange zest in a glass serving bowl.

Classic Orange Dreamsicle Salad

Rebecca Blumer
A cloud-like, creamy citrus dessert featuring a nostalgic blend of orange and vanilla. This no-bake potluck favorite is upgraded with a double-vanilla citrus infusion for a brighter finish.
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Prep Time 15 minutes
Chilling and Setting Time 3 hours 25 minutes
Total Time 3 hours 40 minutes
Course Dessert, Side Dish
Cuisine American
Servings 8 servings
Calories 215 kcal

Equipment

  • Large heatproof bowl
  • Whisk
  • Strainer
  • Rubber spatula

Ingredients
 

  • 1 (3 ounce) package orange-flavored gelatin
  • 3/4 cup boiling water
  • 2 (15 ounce) cans mandarin oranges in light syrup
  • 1 (3.4 ounce) package vanilla instant pudding and pie filling
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 2 cups miniature marshmallows
  • More miniature marshmallows for garnish

Instructions
 

Infuse the gelatin base

  • In a large heatproof bowl, whisk the orange-flavored gelatin with 3/4 cup boiling water until the granules are completely dissolved and the mixture is smooth.
  • While the bowl is still warm, stir in any vanilla extract or orange zest if using. The residual heat helps release the fragrant oils for a deeper flavor.

Cool it down and build flavor with the syrup

  • Drain the mandarin oranges, reserving 1/2 cup of the light syrup. Whisk that 1/2 cup of syrup into the warm gelatin mixture and set the fruit aside.
  • Chill the bowl uncovered in the refrigerator for about 15 minutes or until it is cool to the touch. It must not be warm before moving to the next step.

Thicken with pudding, then fold for maximum fluff

  • Whisk the dry vanilla instant pudding mix into the cooled gelatin until fully blended. Ensure there are no powdery pockets remaining.
  • Return the bowl to the refrigerator for 10 minutes until the mixture reaches a light gel texture that drips slowly from a spoon.
  • Gently fold in the thawed whipped topping using soft, sweeping motions until no streaks remain, keeping the mixture light and airy.

Add the mix-ins and let it set

  • Fold in the drained mandarin oranges and the 2 cups of miniature marshmallows until they are evenly distributed throughout the fluff.
  • Cover the bowl and refrigerate for at least 3 hours. This allows the marshmallows to soften and the flavors to fully meld together.
  • Spoon the chilled salad into bowls and garnish with additional miniature marshmallows before serving.

Notes

Storage Tip: Cover and refrigerate, serving within 24 to 48 hours for the best texture before the fruit releases excess juice and the salad softens.
Drainage Rule: To avoid a runny consistency, ensure the mandarin oranges are thoroughly drained in a strainer and blotted dry before adding them to the base.
Temperature Control: Never fold the whipped topping into a warm gelatin base, as the heat will deflate the air and cause the dessert to lose its pillowy texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 215kcalCarbohydrates: 43gProtein: 1gFat: 5gSaturated Fat: 4gSodium: 210mgPotassium: 88mgFiber: 1gSugar: 33gVitamin A: 12IUVitamin C: 22mgCalcium: 10mgIron: 0.2mg
Keyword ambrosia salad, dessert fluff, mandarin orange salad, no-bake dessert, orange dreamsicle salad
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