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Square side shot of mandarin orange jello salad.
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5 from 1 vote

Mandarin Orange Salad

A creamy mandarin orange jello salad is an old-fashioned dessert or simple side dish with just a few minutes of prep!
Course Dessert, Salad, Side, Side Dish
Cuisine American
Keyword mandarin orange jello salad, mandarin orange salad, mandarin orange salad recipe, salad with mandarin oranges
Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 206kcal
Author Blair Lonergan

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.
    Process shot showing how to make mandarin orange salad.
  • Cover and refrigerate for at least 1 hour or up to 24 hours. Stir gently just before serving.
    Side shot of two bowls of orange fluff salad on a wooden table with orange flower arrangement in the background.

Notes

  • Set aside a few orange slices and some extra marshmallows to garnish the salad just before serving.
  • How to Make the Salad Fluffy: Do not thaw the Cool Whip on the countertop. Instead, allow at least 4-5 hours (or overnight) for the Cool Whip tub to thaw in the refrigerator. This will maintain its fluffy texture. Next, make sure that you gently fold the Cool Whip into the salad — do not stir. This will maintain the air in the whipped topping.
  • Prepare the Salad in Advance: It needs at least 1 hour to chill in the refrigerator and “set up” before serving, and can easily be made a day ahead. The salad will keep in the refrigerator for up to 2-3 days. After about 24 hours, however, the texture of the salad is less fluffy.
  • Some versions of mandarin orange salad include maraschino cherries. If you’d like to do this, I recommend patting them dry first.

Nutrition

Serving: 1/8 of the recipe | Calories: 206kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 2mg | Sodium: 87mg | Potassium: 165mg | Fiber: 1g | Sugar: 25g | Vitamin A: 723IU | Vitamin C: 18mg | Calcium: 60mg | Iron: 0.4mg