Orange-marshmallow Salad


Submitted by: Rosalie Parker, Week Four’s Reader’s Kitchen 2016 Winner


  • 1 cup milk
  • 16 large marshmallows (or about 2 cups mini)
  • 1 (3 oz.) pkg. orange jello
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1 (20 oz.) can crushed pineapple, undrained
  • 1 or 2 cans mandarin oranges, drained
  • 1 cup whipping cream, whipped or 1 (8 oz.) tub of Cool Whip


  1. Heat milk and marshmallows over low heat until marshmallows melt.  Pour over dry jello.  Mix well until jello is dissolved.
  2. Stir a little of the hot jello into the cream cheese, gradually incorporating it all in, and the mixture is smooth.
  3. Add undrained pineapple and drained oranges.
  4. Refrigerate until thick, about 45 minutes.
  5. Fold in whipped cream or Cool Whip.  Pour into dish and refrigerate until firm.

NOTE: This recipe my dear mother-in-law gave me shortly after we were married, and I have made it many times over the years.

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