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Mandarin Orange Salad


  • 1 can (20 ounces) pineapple chunks
  • 1 can (15 ounces) mandarin oranges segments
  • 1 package (3 ounces) tapioca pudding mix
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1 jar (6 ounces) maraschino cherries, drained
  • 2 medium firm bananas, sliced


  • 1. Drain pineapple and oranges, reserving juices; set fruit aside. Add water to juices to equal 3 cups; pour into a large saucepan. Add pudding mixes; cook over medium-high heat, stirring constantly until thickened and bubbly, 5-10 minutes. Remove from the heat; cool.
  • 2. Place the pineapple, oranges and cherries in a 2-qt. bowl; pour dressing over and stir to coat. Chill for several hours. Add bananas just before serving.

Nutrition Facts

1 cup: 207 calories, 0 fat (0 saturated fat), 0 cholesterol, 120mg sodium, 54g carbohydrate (45g sugars, 2g fiber), 1g protein.


Average Rating:
  • mistarkle
    May 25, 2013

    Such a simple recipe to throw together. I love it b/c I can make it ahead and let it chill overnight. It's liked by so many and especially refreshing for those hot summer get togethers. A nice change of pace from the typical "sweets" at potlucks. LOVE LOVE LOVE IT!

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