Mix crackers, margarine and sugar. Reserve 1/4 cup for topping. Pat rest in 9x13 inch pan. Mix together milk and orange juice. Fold in Cool Whip and drained oranges. Sprinkle crumbs on top. Refrigerate.
1 can mandarin oranges (drain; pour juice into 2 cup measuring cup)
2 cups boiling water
1 small can frozen orange juice
Small amount ginger ale, 7-Up or Mt. Dew
Stir together Jello and boiling water in bowl until Jello is dissolved. Add frozen orange juice to mandarin juice. Fill on up to 2 cups with the ginger ale. Mix with Jello. Add mandarin oranges. Place in refrigerator until set.
Crush crackers. Add butter and sugar; press in 9x13 inch baking dish. Save some of mixture for garnish on top. Blend orange juice and milk. Stir in cool Whip and fold in oranges. Pour over crumb mixture; top with crumbs. Refrigerate or freeze.
This is so good with the yummy lemon pie topping on it. Great holiday salad!
2 (3 oz.) pkgs. orange gelatin
2 2/3 cups hot water
1 small can frozen orange juice concentrate
1 (11 oz.) can mandarin oranges, drained
1 small can crushed pineapple, drained
1 pkg. Cook 'n Serve lemon pie filling
2 cups Cool Whip
Drain pineapple and oranges and include them as part of measured hot water. Dissolve gelatin in hot water and juices. Add frozen orange juice and cool. Add pineapple and oranges. Pour into 8x11 inch glass dish. Chill until firm.
For topping, prepare according to directions on box of pie filling. Substitute 1 whole egg for 2 egg yolks. Allow mixture to cool. Add Cool Whip. Spread topping over gelatin and chill overnight.
1 pkg. sliced almonds, browned slightly in bacon grease
4 Tbsp. vinegar
2 1/2 Tbsp. honey
1/2 Tbsp. lemon juice
1/2 tsp. paprika
1/3 cup sugar
1/2 tsp. onion salt
1/2 tsp. celery salt
1/2 tsp. celery seed
1/2 tsp. dry mustard
1/2 cup oil
Mix together salad ingredients in a large bowl. Top with salad dressing. To make dressing: Simmer above ingredients, except oil, until smooth consistency and well blended, about 5 minutes. Remove from heat, pour into covered bowl and add 1/2 cup oil. Chill.
Love the sherbet and the mandarin oranges in this recipe.
1 (6 oz.) pkg. orange gelatin
2 cups boiling water
juice of 1 lemon
1 pint orange sherbet
1 cup Cool Whip
2 cups mandarin oranges
Dissolve gelatin in boiling water. Stir in lemon juice and sherbet until blended and sherbet is melted. Refrigerate until mixture is partially set. Fold in whipped cream and drained orange sections. Chill until firm.
Cook almonds and sugar over low heat, stirring constantly, until sugar is melted with almonds are coated. Cook and break apart. Store at room temperature. Place lettuce and romaine in plastic bag; add celery and onions.
For dressing: Shake all ingredients in tightly covered jar; refrigerate. Pour sweet-sour dressing into bag; add orange segments. Close bag tightly and shake until salad greens and orange segments are well coated. Add almonds and shake.
Do-ahead Tip: Before dressing is added, bag of salad greens can be closed tightly and refrigerated no longer than 24 hours.
Pineapple Salad: Substitute 1 (13oz.) can of pineapple chunks, drained, for mandarin orange segments and snipped mint leaves for the parsley.
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1 can crushed pineapple drained (regular sized can)
1 large Cool Whip
1 package tapioca pudding (3 oz.)
1 package orange jello (3 oz.)
Combine puddings, Jello, and water in saucepan. Stir until thick and a good boil. Let cool until cold. Have oranges and pineapple cold and then add to jelly mixture. When mixture is getting thick, like egg whites, add Cool Whip. This will make a large dish.