Easter Orange Jello Salad (Printable)

Vibrant orange gelatin layered with fruit and creamy topping

# What You’ll Need:

01 - 2 (3 oz) boxes orange-flavored gelatin

02 - 2 cups boiling water

03 - 1 cup cold water

04 - 1 (15 oz) can mandarin oranges, drained

05 - 1 cup crushed pineapple, drained

06 - 1 cup sour cream

07 - 1 cup mini marshmallows

08 - 1 cup whipped topping

01 - Dissolve orange gelatin in 2 cups boiling water, stirring until fully dissolved. Add 1 cup cold water and mix well. Let cool for 10 minutes.

02 - Gently fold drained mandarin oranges and crushed pineapple into the cooled gelatin mixture.

03 - Transfer mixture to a 9x13-inch glass dish or decorative serving bowl. Refrigerate for at least 2 hours until completely set.

04 - In a separate bowl, fold together sour cream, mini marshmallows, and whipped topping until well combined and smooth.

05 - Once gelatin is fully set, spread the creamy mixture evenly over the top surface.

06 - Refrigerate for at least 1 additional hour before serving to allow layers to set together.

07 - Optionally garnish with extra mandarin orange segments or fresh orange zest just before serving.

01 -

It manages to be both nostalgic and refreshing, the kind of dish that disappears first from potluck tables
The creamy tang against sweet orange creates a flavor combination that somehow works beautifully despite sounding unusual

02 -

Drain your canned fruit exceptionally well, even patting it gently with paper towels, because extra liquid will prevent the gelatin from setting properly
Let the dissolved gelatin cool before adding fruit, otherwise the heat will make the pineapple and mandarin oranges break down into unappealing mush

03 -

Fold the creamy layer ingredients together with a silicone spatula using gentle strokes to maintain the airy texture
Let the finished salad sit at room temperature for about 10 minutes before serving to soften the top layer slightly for easier scooping