1(8 oz) container whipped topping (such as Cool Whip)
1(14 oz) can mandarin oranges, drained
1cupmini marshmallows
Instructions
Whisk the orange jello and boiling water together in a large bowl. Stir in the cold water, and refrigerate for 15 minutes.
Whisk in the instant vanilla pudding, and let rest for 15 minutes to firm up slightly.
Fold in the whipped topping, drained mandarin oranges, and mini marshmallows. Refrigerate for at least 2 hours before serving.
Notes
Before you refrigerate the finished salad, transfer it to a serving bowl. That way it's ready to serve! You can also transfer it to individual serving dishes (such as parfait cups) once it is fully chilled. Want to add nuts? Stir in ½ cup chopped walnuts or chopped pecans along with the marshmallows. Store any leftover salad in the refrigerator. It will last for 3–4 days. I don't recommend freezing the salad, as the texture will change once defrosted.