Creamy Mandarin Pineapple Salad
Whipped topping and dry vanilla pudding mix folded with undrained crushed pineapple and mandarin oranges and chilled.
Equipment
- Large mixing bowl
- Rubber spatula
- Strainer
- Can opener
Ingredients
Main Ingredients
- 4 oz instant vanilla pudding mix one 3.4 ounce box, dry
- 20 oz crushed pineapple in juice one large can, undrained
- 22 oz mandarin oranges two cans, well drained
- 8 oz whipped topping one tub, thawed
Instructions
Cooking
- Mix. Stir the whipped topping with the dry pudding mix until smooth.
- Pineapple. Fold in the undrained crushed pineapple.
- Oranges. Fold in the drained mandarin oranges, saving a few for garnish.
- Chill. Refrigerate for a few hours until thick.
- Serve. Stir gently and garnish with mandarin segments.
Notes
Substitutions: Sugar free pudding mix and light whipped topping replace the regular versions.
Tips: Use the dry mix and drain the oranges well.
Storage: Three days refrigerated. Do not freeze.
Nutrition is calculated for one serving.