This crowd-pleasing salad frequently appeared on the table while I was growing up. But with my four brothers, it never lasted long! The flavors are a nice addition to any meal.
Recommended: 23 Spring Salad Ideas That’ll Up Your Veggie Game
VERIFIED BY Taste of Home Test Kitchen
- 1 package (6 ounces) orange gelatin
- 2 cups boiling water
- 1 can (6 ounces) frozen orange juice concentrate, thawed
- 2 cans (11 ounces each) mandarin oranges, drained
- 1 can (20 ounces) crushed pineapple, undrained
- 1 cup cold milk
- 1 package (3.4 ounces) instant lemon pudding mix
- 1 cup heavy whipping cream, whipped
- In a large bowl, dissolve gelatin in boiling water; stir in orange juice concentrate. Cool until partially set. Fold in oranges and pineapple. Pour into an greased 13-in. x 9-in. dish. Chill until firm.
- In a small bowl, beat milk and pudding mix for 2 minutes; fold in cream. Spread over gelatin. Chill for 30 minutes. Yield: 12-14 servings.
Originally published as Creamy Citrus Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p76
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