Juanita’s Orange Jello Salad
📜 Collection: UK2 | ✍️ Attribution: Juanita | 📂 Category: Desserts A classic fruit-filled Jello salad featuring mandarin oranges, pineapple, and pecans in an orange Jello base with a fun marshmallow layer. This nostalgic dessert is perfect for potlucks and family gatherings.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 5 mins | 6 hours | 8-10 Servings |
🔪 Key Equipment
- Large mixing bowl
- Measuring cup
- Whisk
- Serving dish
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 oz | Orange Jello | 1 large package |
| 15 oz | Mandarin Oranges | 1 can, drained |
| 15 oz | Pineapple | 1 can, crushed, drained |
| 1 Cup | Pecans | chopped |
| 2-3 Cups | Marshmallows | tiny |
| To taste | Whipped Cream or Cool Whip | for topping |
Instructions
Step 1: Prepare the Base
- Drain the juice from the 15 oz mandarin oranges and 15 oz crushed pineapple into a measuring cup. Add enough cold water to the juice to equal 2 cups of liquid.
- In a large bowl, dissolve the 6 oz orange jello in 2 cups of boiling water, stirring for 2 minutes until fully dissolved.
- Stir the 2 cups of reserved cold juice/water mixture into the hot orange jello.
Step 2: Chill and Assemble
- Chill the orange jello in the refrigerator until it is partially set, reaching the consistency of unbeaten egg whites.
- Gently fold the drained 15 oz mandarin oranges, 15 oz crushed pineapple, and 1 cup pecans into the partially set orange jello.
- Pour the mixture into a large serving bowl. Sprinkle the 2-3 cups tiny marshmallows over the top; they will float to create a top layer.
- Refrigerate for at least 4-6 hours, or until completely firm to the touch.
- Just before serving, top with whipped cream or cool whip.
💡 Make-Ahead & Storage: This salad can be made up to 24 hours in advance; keep refrigerated until ready to serve.
Original Recipe Scan
