Ingredients:

  • 1 (15 oz) Can Mandarin Oranges, Drained (Crucial: Must be dry)
  • 1 (3.4 oz) Box Instant Vanilla Pudding Mix (Dry, not prepared)
  • 1 (8 oz) Container Frozen Whipped Topping (Cool Whip), Thawed
  • 2 cups Mini Marshmallows
  • 1 cup Cottage Cheese (Small Curd, Optional)
  • ½ cup Shredded Coconut (Optional)

Instructions:

  1. Thoroughly drain the mandarin oranges. Ensure the whipped topping is thawed.
  2. In a large mixing bowl, whisk together the thawed whipped topping and the dry instant vanilla pudding mix until completely smooth and thickened. This stabilizes the fluff.
  3. Gently fold in the mini marshmallows, the thoroughly drained mandarin oranges, the cottage cheese (if using), and the shredded coconut (if using). Mix until just combined, being careful not to overmix.
  4. Cover the bowl tightly and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the pudding mix to fully activate and stabilize the salad. Serve chilled.