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Classic Retro Mandarin Orange Jello Mold with fruit salad ingredients.

Classic Retro Mandarin Orange Jello Mold

A nostalgic and creamy dessert that combines orange gelatin with mandarin oranges and pineapple, perfect for potlucks and family gatherings.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Salad
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Jello Mold
  • 1 box 6 ounce box of orange gelatin Classic flavor
  • 2 cups boiling water For dissolving gelatin
  • 1 cup cold water To cool down gelatin
  • 1 can canned mandarin oranges, drained Should be well-drained
  • 1 can canned crushed pineapple, drained Should be well-drained
  • 1 cup mini marshmallows Optional, for added texture
  • 1 cup cottage cheese or cream cheese Use cottage cheese for a classic texture, cream cheese for smoother finish
  • 1 container Cool Whip or homemade whipped cream For topping
  • optional extra oranges, maraschino cherries, or toasted coconut For garnish
For the Pineapple Cream Topping
  • 1 cup crushed pineapple, drained very well Make sure excess liquid is removed
  • 1 container Cool Whip For mixing with pineapple
  • 1-2 tablespoons sour cream Optional for a richer taste
  • 1 teaspoon powdered sugar Optional, for extra sweetness

Method
 

Preparation of the Jello Mold
  1. Pour the orange gelatin powder into a big bowl.
  2. Add boiling water and whisk for about 1 to 2 minutes until dissolved.
  3. Stir in cold water and let it sit to cool on the counter for a few minutes.
  4. Place in the fridge until the gelatin is wiggly and thick, about 30 to 45 minutes.
  5. Fold in the drained mandarin oranges and crushed pineapple, and optional mini marshmallows.
  6. Fold in either cottage cheese or softened cream cheese.
  7. Pour into a lightly greased mold and cover. Chill for at least 4 hours, preferably overnight.
  8. To unmold, dip the mold in warm water for 10 to 15 seconds, run a knife around the edge, and flip onto a plate.
Preparation of the Pineapple Cream Topping
  1. Mix the drained crushed pineapple with Cool Whip in a bowl.
  2. Add sour cream if desired for added richness.
  3. If needed, stir in powdered sugar for more sweetness.
  4. Chill the topping until ready to serve.

Notes

Best when made ahead of time. Store leftovers in the fridge for up to 3 days. Avoid freezing, as gelatin can become watery upon thawing.