Creamy Jello Salad

Mary L. Rabun
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 (3 oz) package orange Jello®
  • 1 (12 oz) container Cool Whip®
  • 1 (11 oz) can mandarin
  • Oranges, drained
  • 1 (15 oz) can crushed pineapple and juice
  • 2 Tbsp frozen orange juice concentrate
  • 1 cup miniature marshmallows
  • 1/2 cup nuts, chopped

Stir Jello® into Cool Whip® until dissolved and smooth. Add orange segments, pineapple, orange juice, marshmallows, and nuts. Stir until blended. Cover with plastic wrap and chill in mixing bowl .

To serve, spoon into crystal bowls.


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