A nostalgic holiday table wouldn’t be the same without Grandma’s mandarin orange jello salad! This creamy, fluffy side dish comes together in about 10 minutes with just 6 simple ingredients. It’s an old-fashioned favorite that can be made a day ahead, perfect for busy holiday meals, potlucks, and Sunday suppers.
If you love creamy fruit salads like this one, you’ll also want to try orange pineapple fluff, pink salad, and strawberry jello salad for your next gathering.
Before You Get Started
A few quick tips to make sure your salad turns out perfectly fluffy every time:
- Thaw Cool Whip in the refrigerator, not on the counter. This takes 4 to 5 hours (or overnight), but it keeps the whipped topping light and airy. Counter-thawed Cool Whip can become dense and lose its structure.
- Fold, don’t stir. When you add the Cool Whip, use a gentle folding motion to preserve all that air. Stirring will deflate the topping and leave you with a flat, heavy salad.
- Drain the mandarin oranges well. Extra liquid will water down the salad and make it runny. Give them a good drain in a colander and even a gentle pat with a paper towel if needed.
How to Make Mandarin Orange Jello Salad
This recipe is wonderfully simple, but a little extra care with technique makes all the difference.
Step 1: Make the Base
In a large bowl, whisk together the Greek yogurt (or sour cream) and the dry orange gelatin mix until smooth and well combined.
The gelatin powder dissolves into the yogurt and gives the salad its signature orange flavor and light color. You’ll notice the mixture thickens slightly as you whisk.
Step 2: Add the Mix-Ins
Gently stir in the drained mandarin oranges, mini marshmallows, and chopped pecans. Be careful not to break up the orange segments too much. You want nice, visible pieces of fruit throughout.
Step 3: Fold in the Cool Whip
This is the step that makes or breaks the texture. Add the thawed whipped topping and use a spatula to fold it in with slow, sweeping motions from the bottom of the bowl up and over.
Stop as soon as everything is just combined. The salad should look light, creamy, and fluffy.
** Pro Tip: Set aside a handful of marshmallows and a few orange slices to scatter on top just before serving. It makes for a prettier presentation and adds a fun pop of color.
Step 4: Chill and Serve
Cover the bowl and refrigerate for at least 1 hour. This gives the flavors time to meld and the salad time to set up.
You can also make it up to 24 hours ahead, which is great for holiday prep. Just give it a gentle stir before serving.
Serving Suggestions
Is it a side dish or a dessert? Honestly, it works as both! This salad is sweet enough for the dessert table but pairs beautifully with savory main dishes, too. It’s a classic choice alongside ham, turkey, or roast chicken, and it’s always a hit at potlucks and holiday buffets.
Here are some favorites to serve it with:
Storage and Make Ahead Tips
Make ahead: This salad can be prepared up to 24 hours in advance. It needs at least 1 hour to chill and set up. Keep it covered in the refrigerator until ready to serve.
Storage: Store in an airtight container in the fridge for 2 to 3 days. The texture is best within the first 24 hours, as the marshmallows will soften over time.
Freezing: I don’t recommend it. The marshmallows and whipped topping don’t hold up well, and the texture will be watery when thawed.
Variations
- Add other fruit: Drained maraschino cherries or well-drained crushed pineapple both work nicely. If using cherries, pat them dry first so they don’t bleed into the salad.
- Make it nut-free: Simply leave out the pecans.
- Swap the nuts: Walnuts or slivered almonds are good alternatives to pecans.
- Reduce the sugar: Use sugar-free orange Jell-O and sugar-free Cool Whip.
- Double it: For a larger crowd, double all ingredients and use a bigger bowl.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! In fact, it needs at least 1 hour of chill time before serving. You can make it up to 24 hours ahead, which makes it perfect for holiday meal prep. The texture is best within the first day, so I wouldn’t recommend making it more than a day in advance.
Can I use fresh mandarin oranges instead of canned?
You can, but canned oranges work better here. They’re softer, sweeter, and hold up well in the creamy base. Fresh mandarins have more texture and juice, which can make the salad watery. If you do use fresh, peel and segment them carefully and pat dry before adding.
Can I leave out the pecans or make other substitutions?
Absolutely. The pecans are optional and easy to skip for a nut-free version. You can also swap in walnuts or almonds if you prefer. For the yogurt, full-fat sour cream works as a 1:1 substitute and gives a slightly tangier flavor.
More Fruit Salad Recipes to Try
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Mandarin Orange Salad
Equipment
- large mixing bowl
Ingredients
- 1 cup plain Greek yogurt or sour cream
- 1 (3 ounce) small box orange gelatin mix
- 1 (15 ounce) can mandarin oranges, well drained
- 1 cup mini marshmallows
- ½ cup chopped pecans
- 1 (8 ounce) tub frozen whipped topping, thawed (such as Cool Whip)
Instructions
- In a large bowl, whisk together the Greek yogurt and gelatin mix.
- Gently stir in the oranges, marshmallows, and pecans.
- Fold in the whipped topping just until combined.
- Cover and refrigerate for at least 1 hour or up to 24 hours. Stir gently just before serving.
Notes
- Set aside a few orange slices and some extra marshmallows to garnish the salad just before serving.
- For the fluffiest texture: Thaw Cool Whip in the refrigerator (4 to 5 hours or overnight), not on the counter. This helps it stay light and airy.
- Fold, don’t stir. Use gentle folding motions when adding the Cool Whip to keep the salad fluffy. Stirring will deflate it.
- Drain the oranges well. Excess liquid will make the salad watery. A quick pat with a paper towel helps.
- Some versions of mandarin orange salad include maraschino cherries. If you’d like to do this, I recommend patting them dry first.
- Make it ahead: This salad can be made up to 24 hours in advance. It needs at least 1 hour to chill and set before serving.
- Storage: Leftovers keep in an airtight container in the fridge for 2 to 3 days. Texture is best within the first 24 hours.
- Do not freeze. The marshmallows and whipped topping don’t freeze well and will become watery when thawed.
Nutrition
Originally published in November, 2023, this post was updated in December, 2025.
Made this for Thanksgiving yesterday, everyone loved it, thank you for those lovely emails with amazing recipes, from RVA
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