(This is page 2 of a longer post about salads that have become part of our family’s Thanksgiving and Christmas traditions. If you got here without visiting page 1, click the link to take you to the recipe for Apple Cranberry Salad .)
This creamy, delicious salad has only FIVE ingredients, plus boiling water. It’s easy to make, but must be made the day before, so be sure to plan ahead. Cool, citrus flavors are imparted from the orange gelatin and mandarin oranges. Mandarin Orange Tapioca Salad is smooth and pudding-like, but is studded with little tapioca pearls to create a palate-pleasing texture.
This recipe is one of my most often requested, for family get-togethers or potlucks. It’s always been a hit, wherever I serve it.
- 3 (3 oz) boxes orange gelatin
- 3 (3 oz) boxes vanilla pudding mix (cook & serve NOT instant)
- 3 (3 oz) boxes tapioca pudding mix (IMPORTANT: plain pearl tapioca will NOT work. It must be cook & serve tapioca pudding mix and the only brand I have ever seen is Jell-O.)
- 2 cups mandarin orange segments, drained
- 1 (8 oz) tub of Cool Whip (I have never tried homemade whipped cream in this salad, but my suspicion is that it would not hold up in this recipe, changing the texture dramatically.)
- 8 cups water
- Empty all 9 boxes of gelatin and pudding mix into a large saucepan.
- Add the water and begin dissolving the mixes by cooking over medium heat. Stir constantly to prevent scorching and to make sure all ingredients dissolve.
- Continue cooking (Can take anywhere from 10 to 20 minutes) and stirring until mixture begins to boil and thicken. Consistency will be like soft pudding.
- Cool for about half an hour and then pour the thickened mixture into a container with a lid and store in the refrigerator, overnight, or for at least 8 hours.
- When the pudding/gelatin mixture has firmly set, overnight, add the mandarin oranges and Cool Whip, stirring to incorporate them completely.
- Chill the mixed salad for another 30 minutes or so.
- Serve and enjoy!
Don’t miss a single exciting recipe from this week’s menu. Be sure to stop by, collect each one and pin some pictures to add extra entries into the Farberware Cookware giveaway.
Holiday Progressive Dinner Week 3 Menu and Recipe Links
Roasted Pumpkin Soup
at Adventures in All Things Food
Roast Turkey Breast
at Flour on My Face
Mashed Potato Puff
at The Gunny Sack
Pumpkin Spice Profiteroles With Warm Cranberry Red Wine Compote
at Daily Dish Recipes