1 small orange Jell-O (used 3-ounce non sugar-free)1 small cook vanilla pudding
1 small American tapioca pudding (used fat-free)
1-2 cans mandarin oranges, drained (used 2 15-ounce cans)
8 oz. Cool Whip (used fat-free)
Stir first three ingredients into three cups water. Bring to a boil. Stir one minute beyond. Cool. This cooling could take about 1-2 hours. You just want it to be cool enough so that it won't melt the cool whip.
Fold in 1-2 cans mandarin oranges and 8 oz. cool whip. Place in bowl and refrigerate overnight. This is a nice, light, summer-y salad.
3 comments:
this is the only jello salad i make. but i do things differently:
after it cools (i usually make the jello in the morning, then by afternoon/evening it's cooled enough), i add a whole carton of cottage cheese and then fold in only 1/2 a tub of cool whip.
i don't refrigerate overnite because i have already let it cool for a while.
we do other flavors - lime it probably our favorite.
p.s. my kids LOVE it.
who's phyllis?
my grandma (mom's mom).
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