Orange Cream Salad Food

ORANGE CREAM FRUIT SALAD

Steps:

• In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
• In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

ORANGE SALAD

Steps:

• Spray a 6-cup gelatin mold or bundt pan with nonstick cooking spray. Place the gelatin in a medium bowl.
• Strain the pineapple and mandarin oranges, reserving the liquid in a large measuring cup. Set the fruit aside. Add enough water to the fruit juices to equal 2 cups. Transfer the juice mixture to a small saucepan and bring to a simmer over low heat. Pour the hot juice mixture over the gelatin and whisk to dissolve. Add the orange sherbet and stir until fully melted and combined.
• Add the sour cream and beat with an electric mixture until smooth, 1 to 2 minutes. Pour the mixture into the mold and add the reserved mandarins and pineapples, making sure to distribute the fruit evenly throughout. Refrigerate until fully set, at least 3 hours up to overnight.
• Carefully dip the mold in hot water for 15 to 30 seconds. Remove and place a platter over the top of the mold. Invert onto the platter and serve.

ORANGE CREAM FRUIT SALAD

Steps:

• In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
• In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

ORANGE CREAM FRUIT SALAD

Steps:

• In a large bowl, whisk milk, orange juice concentrate and pudding mix 2 minutes. Stir in sour cream., Add remaining ingredients; toss gently to coat. Refrigerate, covered, at least 2 hours before serving.

ORANGE CREAM FRUIT SALAD

Steps:

• First, defrost the orange juice concentrate until it's completely defrosted or at least measurable. You only need half the can (6 oz.). In a medium bowl, pour in your pudding mix with 1 1/2 cups of milk followed by 3/4 cup of sour cream and 6 oz. of orange juice concentrate. Whisk together until pudding mix is worked into the mixture. Set in fridge until ready to use.
• Now, open your canned goods, drain them and set them aside. Peel all 4 apples and cut them into bite size chunks and toss them into a large bowl. Peel 3 bananas and cut them into bite size pieces and put them in bowl. Pour all your canned fruits into bowl now as well.
• Lastly, get the dressing that's been sitting in the fridge and give it a good stir again before you pour it onto the fruit. Stir it all up and there you have it!
• Let sit 24 hours before serving. Enjoy!

ORANGE CREAMSICLE SALAD

Steps:

• Combine pudding mixes, Jello and water, stirring well.
• Cook over medium heat while stirring constantly until mixture comes to a boil.
• Cool to room temperature.
• Stir in Cool Whip and oranges.
• Chill well.
• NOTE: Even though this recipe is cooked, the vanilla pudding mix is instant.
• It is not a mistake.

CREAMY ORANGE SALAD

Steps:

• In a bowl, dissolve gelatin in water. In a bowl, beat cream cheese until fluffy. Gradually blend in the hot gelatin mixture, beating on low speed until smooth. Stir in milk; fold in whipped topping. , Transfer to a 2-1/2-qt. serving bowl. Refrigerate for 4 hours or until firm. If desired, garnish with a flower made of cherry, mint and oranges.

ORANGE CREAM FRUIT SALAD

Steps:

• In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate.
• Beat with an electric mixer on medium speed for 2 minutes.
• Mix in sour cream.
• In a large salad bowl, combine fruits.
• Gently mix in orange dressing.
• Cover, and refrigerate for 2 hours.

FRUIT SALAD WITH SWEET ORANGE CREAM

Steps:

• Add sour cream, orange juice and honey to a small bowl and whisk to combine.
• Place salad greens on a small platter or in a shallow serving bowl.
• Layer with fruit and top with dressing.

ORANGE CREAMSICLE® FLUFF SALAD

Steps:

• Stir pineapple, pudding mix, and orange extract together in a bowl. Add food coloring and stir. Fold in whipped topping and mini marshmallows. Reserve 2 to 3 tablespoons of chopped pecans for topping; stir in remaining pecans.
• Top with reserved chopped pecans and chill for at least 1 hour in the refrigerator.