Orange Cream Palettes

In a large bowl, combine orange gelatin powder and 1 cup warm water. Whisk vigorously for 1 to 2 minutes until completely dissolved.

Add 1⁄2 cup cold water and stir until completely combined.

Refrigerate the gelatin mixture for 15 to 20 minutes until slightly set.

Remove the container from the refrigerator and add the vanilla instant pudding mix. Beat the pudding with the gelatin for 2 to 3 minutes until completely combined.

Return the container to the refrigerator and let the mixture cool for another 15 to 20 minutes.

Remove the container from the refrigerator and gently fold in the Cool Whip mixture with a spatula until the color is uniform.

Drain the canned mandarin oranges and crushed pineapple well, removing excess liquid. Then gently mix the fruit into the salad with the miniature marshmallows.

Cover the container and refrigerate the salad at least 2 hours before serving to allow the flavors to blend and the cream to thicken.

Notes

Be sure to drain canned fruit well so the salad doesn’t become watery.
Fold ingredients carefully to keep mandarin segments intact.
Chill mixture completely between steps so it sets properly.
Use cold ingredients like Cool Whip straight from the fridge.