NVDAILY.COM | Reader Recipes

Posted December 5, 2013 | comments Leave a comment

Orange Creamsicle Salad

1 pkg. (3.25 oz.) tapioca pudding mix
1 pkg. (3.50 oz.) instant vanilla pudding mix
1 pkg. (3.0 oz.) orange Jell-O
1 can (10 oz.) mandarin oranges drained, reserve juice
Combine water and reserved juice from mandarins to make 2 ΒΌ c.
1 (8 oz.) Cool Whip

In large sauce pan, combine pudding mixes, Jell-O, water and juice; stirring well. Cook to a boil over medium heat, stirring constantly. Remove from heat and cool to room temperature. Stir in Cool Whip and oranges. Transfer to serving dish and chill well.

Debbie Culp
Woodstock


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