Mandarin Orange Salad
Servings: 6 people
Ingredients
- 1 lg pkg Vanilla Instant Pudding Mix (use dry)
- 1 can Large can of Crushed Pineapple (un-drained)
- 2 can Medium/Large cans Mandarin Oranges (drained)
- 1 pkg Cool Whip 8 oz (and you could use fat free) *** You can also make a more healthier version by making your own with 1 cup of heavy whipping cream, whip until you reach desired consistency (peaks will form), fold in some stevia and vanilla flavoring to taste (usually a tsp of Vanilla and tsp of sweetener) and viola! *** You can also use a can of coconut milk (organic if you like) and place the can in the fridge overnight and allow it to chill, when you open the can, ONLY scoop out the solidified milk that has formed, leaving behind any that is still in a runny liquid form, place bowl and whip until peaks form, fold in the same amount of stevia and vanilla flavoring…
Instructions
- Mix together Cool Whip and Instant vanilla pudding (do NOT make the pudding, just use it dry). Add un-drained crushed pineapple and both cans of drained Mandarin Oranges. (Use as many mandarins as you like, more/less) Save a few mandarin oranges to decorate the top of the salad. Refrigerate until it thickens again maybe a couple of hours before you need to use it.
Notes
Vicky & Jerry Hatfield additions:
Mix Instant Coconut Cream Pudding Coconut, shredded mini marshmallows Walnuts no need to put mandarin oranges on top, just mix in.
Toppers Sprinkle coconut on top maybe put a few marshmallows on top.
