Mandarin Orange Salad
Ingredients:
- 60 Ritz-type crackers, crushed
- 1 stick margarine
- 1/2 cup sugar
- 1 can sweetened condensed milk
- 1 can frozen orange juice, thawed (6oz.)
- 1 Cool Whip (8oz.)
- 2 cans mandarin oranges, drained
Directions:
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.
By Robin from Washington, IA
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Read feedback for this post below.
By
01/06/2010
Sounds delish if ya ask me! How soon can you be here with it! :))
Variations
Mandarin Orange Salad
This is so good with the yummy lemon pie topping on it. Great holiday salad!
Ingredients:
- 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
Topping:
- 1 pkg. Cook 'n Serve lemon pie filling
- 1 egg
- 2 cups Cool Whip
Directions:
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.
Servings:
6-8
Prep Time:
20 Minutes
Cooking Time:
0 Minutes
By Robin from Washington, IA
Shared on: 11/21/2011
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Ingredients:
- 1 large container cottage cheese
- 1 small Cool Whip
- 1 large or 2 small cans mandarin oranges (drained)
Directions:
Mix together; refrigerate for 2 hours. Serve as salad or dessert.
By Robin
Ingredients
- 2 pkg. orange gelatin (3oz. size)
- 1 1/2 cups boiling water
- 1 pint orange sherbet
- 1 can crushed pineapple (reg. size)
- 2 bananas, cut up
- 1 can mandarin oranges
Directions
Stir gelatin and water together until dissolved. Add sherbet and stir until all is dissolved. Then add fruit. Mix well.
This can be made the day before serving. Keep refrigerated.
By Robin from Washington, IA
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