Mandarin Orange Salad

Instructions:

1. Mix Cool Whip and Instant vanilla pudding (do NOT make the pudding, just use it dry). 
2. Add undrained crushed pineapple and both cans of drained Mandarin Oranges. (Use as many mandarins as you like, more/less) Save a few mandarin oranges to decorate the top of the salad.
3. Refrigerate until it thickens again maybe a couple of hours before you need to use it.
4. Use as a side dish with a meal or serve with ice cream as a dessert!

You can make this healthier by choosing low/no sugar instant pudding mix cool whip, and fresh mandarins. I particularly like the whipped cool whip for my salad as per the original. Try it a few times to see what suits you best.

Tips and tricks:

• You can use fresh mandarin oranges, but the canned product is better than fresh. Canned mandarin oranges are sweet, seedless, and already prepped! But most importantly they are tender and bite-size–making them easy to eat.
• When you make this Mandarin orange salad, be sure to give it a little chill time in the fridge before serving. It’s so much better served cold after the flavors have had time to meld.
• You can use either crushed pineapple or pineapple tidbits in the recipe. Just make sure you drain the fruit before adding it to the recipe.