Jun 012008
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I have always loved this salad. It is one of the ones they always have on the salad bar at one of our local restaurants. I was surprised that it froze so well.

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Tapioca pudding mix; 3 oz.

2 boxes

4 boxes

6 boxes

8 boxes

10 boxes

12 boxes

Orange gelatin (such as Jell-o®); 3 oz.

2 boxes

4 boxes

6 boxes

8 boxes

10 boxes

12 boxes

Boiling water

4 C.

8 C.

12 C.

16 C.

20 C.

24 C.

Canned mandarin oranges; drained

11 oz.

22 oz.

33 oz.

44 oz.

55 oz.

66 oz.

Whipped topping; thawed

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.

Miniature marshmallows

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.


Assembly Directions:
In a sauce pan stir together the tapioca pudding mix and the orange gelatin. Add the boiling water. Stir until completely dissolved. Bring mixture to a boil. Cook until the mixture thickens. Cool mixture. Once cooled, stir in oranges, whipped topping and marshmallows. Pour into freezer containers. Chill until firm.

Freezing Directions:
Seal label and freeze.

Serving Directions:
Thaw and enjoy!

Nutritional Info:
Per Serving: 199 Calories; 4g Fat (16.7% calories from fat); 1g Protein; 39g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 124mg Sodium.
Exchanges: 1/2 Fruit; 1/2 Fat; 2 Other Carbohydrates.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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