01 -
In a large mixing bowl, combine orange gelatin mix with 1 cup boiling water. Whisk continuously for 1 to 2 minutes until all granules are fully dissolved and the mixture is clear.
02 -
Add 1/2 cup cold water to the dissolved gelatin and stir gently to combine. This will reduce the temperature and prepare the mixture for thickening.
03 -
Refrigerate the gelatin for approximately 15 minutes, or until it attains a syrup-like consistency. Avoid allowing it to fully set.
04 -
Gradually sprinkle instant vanilla pudding mix over the chilled gelatin while whisking constantly to ensure a smooth, lump-free blend. The mixture will turn creamier and lighter in color.
05 -
Return the bowl to the refrigerator and chill for 15 to 20 minutes, allowing the pudding to thicken but not set completely.
06 -
Using a spatula, gently fold the thawed whipped topping into the thickened gelatin-pudding mixture. Mix carefully to maintain a light, airy consistency without deflating the mixture.
07 -
Add drained mandarin orange segments and miniature marshmallows to the bowl. Fold gently to achieve even distribution throughout the salad.
08 -
Cover with plastic wrap or transfer to a serving dish. Refrigerate for at least 2 hours until fully set and well chilled. Stir gently before serving and garnish as desired.