Orange Jello Salad 

Tangy jello, with a creamy topping, for special occasions. Makes two 9x13 pans!

1 pint whipping cream
1/2 c powdered sugar
1 t vanilla
2 box (3.4oz) instant lemon pudding
3 c milk
OR use
Cream cheese-Whipped cream topping
OR Perfect Whipped Cream
2 - 6 oz pkg orange jello
12 oz frozen orange juice
2 large cans crushed pineapple
2 cans mandarin oranges, drained
4 c boiling water

Drain mandarin oranges into 2 quart measuring pitcher.  Add enough water to make 4c.  Microwave until hot.  Add jello and stir to dissolve.  Mix in frozen orange juice.  Put 1 can undrained pineapple into each 9x13 pan, and 1 can drained oranges into each pan.  Pour jello mixture into each pan equally and stir.  Refrigerate until set.  
*Topping:  Whip whipping cream in mixer with whips until stiff peaks form (watch it as it whips, but do not turn off mixer until it is fully whipped, because it is a better consistency if it is whipped all at once).  Beat in powdered sugar and vanilla.  Remove to another bowl.  Whip pudding with milk.  Carefully stir in whipped cream.  Spread on both jello salads.  Refrigerate.

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