Orange Jello Salad
Congealed jello salad made by Mom for years. I started serving it at Thanksgiving and Christmas. It's now a tradition in my house during the holidays. Alan Blose loves it the best. I just gave Alan's wife the recipe.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 small cans mandarin oranges drained
- 1 large can crushed pineapple drained
- 1 large package orange jello
- 1 6 oz can frozen orange juice undiluted, thawed
- Carbohydrate 28.4957175 g
- Cholesterol 0 mg
- Fat 0.0956015 g
- Fiber 0.723290004441142 g
- Protein 1.9758235 g
- Saturated Fat 0.0095793 g
- Serving Size 1 1 Serving (105g)
- Sodium 52.65605 mg
- Sugar 27.7724274955589 g
- Trans Fat 0.04695125 g
- Calories 116 calories
Drain oranges and pineapples, saving juices. Add enough water to juice to make 3 1/2 cups liquid. Head 2 cups of this liquid and dissolve Jello in it. Then add remaining liquid. Chill until slightly thickened, then add fruit and undiluted orange juice. Chill until firm. After it becomes firm, add the following to the top as an icing. 1 cup cold milk 1 small Instant Jello lemon pudding mix 1 8oz Cool Whip, softened Mix cold milk and pudding mix with electric mixer. Fold in Cool Whip and put on top of Jello salad. Refrigerate overnight.
