Many readers responded to a request for a recipe for Mandarin orange salad. Some incorporate gelatin, some pudding, some whipped topping and some use a combination.
All blend the oranges with at least one other fruit.
Today we offer two examples.
Mandarin Orange Salad
Makes about 12 servings.
2 cups boiling water
1 6-ounce can frozen orange-juice concentrate
1 6-ounce OR 2 3-ounce packages orange gelatin
1 20-ounce can crushed pineapple, including juice
2 11-ounce cans Mandarin oranges, drained
Topping:
1 1.3-ounce envelope Dream Whip powdered whipped topping mix (enough to make 2 cups)
1 3-ounce package lemon instant gelatin (not pudding or pie filling)
1½ cups cold milk
1. Combine boiling water, orange-juice concentrate and orange gelatin; stir to dissolve. Combine with pineapple, pineapple juice and Mandarin oranges. Put in a 9-by-13-inch baking dish and chill until firm.
2. For the topping, beat the Dream Whip, instant gelatin and milk until thick. Spread on top of chilled gelatin and fruit mixture.
Submitted by Hazel Myers.
Orange Cream Fruit Salad
Makes 10 servings.
1 20-ounce can pineapple chunks
1 11-ounce can Mandarin oranges
1 16-ounce can sliced peaches
3 medium bananas, sliced
2 medium apples, chopped
1 3¾-ounce package instant vanilla pudding
1½ cups milk
1 6- to 8-ounce container Mandarin orange OR pineapple yogurt
1. Drain pineapples, oranges and peaches; combine with bananas and apples in a large bowl.
2. In a blender, combine vanilla pudding, milk and yogurt. Blend 2 minutes. Fold mixture into fruit. Chill.
Submitted by Margie Marion.
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