Three Layer Orange Jello Salad
Elevate your dessert repertoire with this vibrant Three Layer Orange Jello Salad, a nostalgic yet refreshing treat brimming with tropical flavors and creamy textures! This layered masterpiece begins with a shimmering base of orange-flavored gelatin, followed by a luscious middle layer of cream cheese blended with sweet, juicy crushed pineapple. Topping it all off is a cloud-like mixture of whipped topping and miniature marshmallows for the perfect balance of fluff and sweetness. Ideal for potlucks, holidays, or casual gatherings, this show-stopping salad will delight guests with its bright citrus notes and colorful presentation. Serve it chilled and garnish with mandarin orange slices and an extra dollop of whipped topping for a stunning finish. Perfect as a versatile dessert or side dish, this recipe is a crowd-pleaser that’s simple to make yet irresistible!
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Recipe Information
Ingredients
- 6 oz Orange-flavored gelatin (Jello)
- 2 cups Boiling water
- 1 cup Cold water
- 8 oz Cream cheese
- 1 can (20 oz) Crushed pineapple in juice (undrained)
- 8 oz Whipped topping (like Cool Whip), thawed
- 2 cups Miniature marshmallows
- Additional whipped topping for garnish (optional)
- Mandarin oranges for garnish (optional)
Instructions
In a large mixing bowl, dissolve the 6 oz package of orange-flavored gelatin in 2 cups of boiling water, stirring until completely dissolved (about 2 minutes).
Add 1 cup of cold water to the dissolved gelatin mixture and stir well. Pour half of this mixture (about 1 1/2 cups) into a 9x13 inch glass dish and place in the refrigerator to chill for 45 minutes or until it begins to set but is not fully firm.
While the first layer is chilling, beat 8 oz of cream cheese in a medium bowl until smooth. Slowly add the remaining half of the orange gelatin mixture to the cream cheese, a few tablespoons at a time, stirring constantly to create a smooth consistency.
Drain the juice from the 20 oz can of crushed pineapple into the cream cheese and gelatin mixture. Stir well to combine.
Carefully pour the cream cheese and pineapple mixture over the chilled first layer of gelatin in the 9x13 dish, spreading it evenly. Return the dish to the refrigerator and chill for another 1 to 2 hours, or until the cream cheese layer is firm.
In a separate bowl, mix 8 oz of thawed whipped topping with 2 cups of miniature marshmallows. Spread this mixture evenly over the firm cream cheese layer.
Cover the dish with plastic wrap and refrigerate the entire salad for at least 1 more hour or until fully set.
Before serving, optionally garnish the top with additional whipped topping and a few mandarin orange slices.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 1024 mg | 45% | |
| Total Carbohydrate | 200.6 g | 73% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 138.3 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 398 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
