Ingredients:

  • 1 box (3 oz) Orange Gelatin powder
  • 8 oz whipped topping, thawed
  • 16 oz small curd cottage cheese
  • 22 oz canned mandarin oranges, thoroughly drained
  • 2 cups mini marshmallows
  • 8 oz crushed pineapple, drained very well

Instructions:

  1. Place the mandarin oranges and crushed pineapple in a colander and drain for at least 5 minutes. Pat dry with paper towels to remove excess moisture.
  2. In a large mixing bowl, combine the dry orange gelatin powder and the cottage cheese. Stir until the powder is fully dissolved and the mixture is a uniform orange color.
  3. Gently fold in the thawed whipped topping using a rubber spatula with a 'cut and turn' motion to maintain the airy texture.
  4. Incorporate the drained mandarin oranges and mini marshmallows. Fold gently to avoid breaking the orange segments.
  5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the marshmallows to soften and flavors to meld.
  6. Give the salad a light toss just before serving to redistribute any settled ingredients.