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Mandarin Orange Salad* Recipe

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This recipe for Mandarin Orange Salad*, by , is from HACKETT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Hackett Daniel
Added: Tuesday, June 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 3-oz.. box tapioca pudding (not instant)
1 3-oz. box orange jello
1 3-oz. box vanilla pudding
3 c. boiling water
1 sm. can mandarin oranges, drained
1 sm. can pineapple tidbits or crushed pineapple
1 8-oz. carton cool whip

Directions:
Directions:
Combine jello and pudding mixes water, and boil for three minutes. Set aside and cool for 1/2 hour. Add oranges and pineapple and fold in cool whip. Stir until cool whip is evenly incorporated. Refrigerate several hours or until set.

Note: If using a jello mold, let set for 12 hours. Before putting mixture into jello mold, coat lightly with cooking oil. When ready to unmold, leave at room temp for several minutes and it will fall right out.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
*This salad is almost identical to Jane's Yum Yum Salad except that I use tapioca pudding rather than vanilla pudding and I add pineapple tidbits.

 

 

 

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