Orange Creamsicle Salad saved me last summer when I needed a quick dessert for a backyard hangout and had no time to fuss. It is creamy, citrusy, and tastes like a frozen dreamsicle you can scoop with a spoon. If you have ever wanted a no stress sweet that people love and kids actually eat, this is it. It takes a handful of pantry items and turns them into something bright and nostalgic. The best part is you can make it ahead, then chill until you are ready to serve. I keep the ingredients on hand because it solves dessert panic in a pinch.
What Is Orange Creamsicle Salad?
Think of it as a creamy fruit salad that channels those classic orange and vanilla ice cream bars. The base is orange gelatin mixed with a creamy layer, usually instant vanilla pudding, whipped topping, and sometimes sour cream or yogurt for tang. Then you fold in juicy mandarin oranges and soft mini marshmallows. The result is fluffy, cool, lightly sweet, and a little bouncy from the gelatin. It is a potluck favorite for a reason.
This dish has midwest potluck energy and that is part of its charm. It is not fussy. You can make it in a big bowl, keep it cold, and scoop it into cups or onto plates. I like to add a little orange zest for a bright pop. You can also swap in pineapple tidbits or sliced strawberries if you want a mix of flavors. The texture is soft and creamy with bits of fruit that keep each bite exciting.
From a practical angle, Orange Creamsicle Salad is budget friendly. You can find everything at a regular grocery store. It holds up well in the fridge for a couple of days, so it works for make ahead planning. It also scales easily. Double it for a crowd, or make half for a small family dessert.
If you are wondering about timing, the real work happens in the chilling. Give it at least 2 hours so it sets and the flavors settle. Overnight is even better if you like a thicker, fluffier finish. The only hard rule is to keep it cold. Since there is dairy involved, do not leave it out at room temperature for more than two hours.
Reasons You’ll Love This Recipe
Fast to make. It takes about 15 minutes of hands on time, then it goes into the fridge. You can make it while you clean up dinner or prep for a party.
No baking. The stove is off, the oven stays cold, and you do not need any special equipment. A mixing bowl and a spatula get the job done.
Big crowd appeal. Adults love the nostalgia. Kids love the marshmallows and the sweet citrus flavor. It is the dessert that disappears first on a buffet table.
Customizable. Want it lighter? Use Greek yogurt. Want it richer? Add a little cream cheese. Need it less sweet? Use sugar free gelatin and pudding. Still tastes amazing.
Make ahead friendly. The texture improves as it chills, which means less stress before guests arrive. I make it in the morning or even the night before.
“I brought this to a neighborhood cookout and had three people ask for the recipe before I even set the bowl down. It tastes like childhood in the best way.”
Ingredients in Orange Creamsicle Salad
- 1 box orange gelatin, 3 ounces
- 1 box instant vanilla pudding mix, 3.4 ounces
- 1 cup boiling water
- 1 cup cold water
- 1 tub whipped topping, 8 ounces, thawed in the fridge
- 1 cup sour cream or plain Greek yogurt, for extra creaminess
- 2 cans mandarin oranges, 11 ounces each, well drained
- 2 cups mini marshmallows
- Optional extras: a pinch of orange zest, 1 teaspoon vanilla extract, pineapple tidbits or chopped strawberries for variety
Ingredient tips that help: fully drain the mandarin oranges so the salad sets nicely. If you can, chill the cans of fruit and the whipped topping before mixing. Cold ingredients make a fluffier salad. If you prefer to whip your own cream, use about 1 cup heavy cream with 2 tablespoons powdered sugar, whipped to soft peaks, then fold in as you would the tub.
For a lighter version, you can use sugar free gelatin and pudding. The flavor stays bright, and the texture is still creamy. If you want an extra orange kick, add a teaspoon of orange extract or a tablespoon of thawed orange juice concentrate. A little goes a long way, so start small.
How to Make Orange Creamsicle Salad
Make the orange base
Pour the orange gelatin into a large mixing bowl. Stir in the boiling water until the powder fully dissolves. Add the cold water and let the mixture cool for a few minutes on the counter. You are looking for warm, not hot. This helps keep the creamy ingredients from melting.
Fold in the creamy layer
Whisk the instant vanilla pudding mix into the warm gelatin until smooth. It will start to thicken a little. Gently whisk in the sour cream or Greek yogurt until no streaks remain. Let it stand for about 5 minutes. This brief rest gives the pudding time to do its job.
Finish and chill
- Fold in the whipped topping using a spatula, turning the bowl and lifting from the bottom so you keep the mixture airy.
- Stir in the drained mandarin oranges and mini marshmallows. If using zest or vanilla, add it now.
- Taste and adjust. If you want more tang, add a spoonful of yogurt. If you want it sweeter, a splash of orange juice concentrate works.
- Cover the bowl and chill for at least 2 hours, or overnight for a thicker set.
- Before serving, give it a gentle fold to freshen the texture and top with a few extra orange segments if you like.
Helpful tips from my kitchen: keep everything cold. Cold mixing bowls and cold ingredients help the salad set quickly. If the mixture looks too loose after folding in the whipped topping, give it more time in the fridge. It will firm up. If it gets too stiff to scoop later, let it sit on the counter for 10 minutes, then stir gently to loosen.
Serving ideas: spoon into a glass trifle bowl for potlucks so the orange color shows. Or scoop into small cups for easy grab and go portions. For crunch, sprinkle toasted coconut or crushed vanilla wafers on top just before serving.
Storage and safety: keep Orange Creamsicle Salad covered in the refrigerator and enjoy within 3 days for best texture. Do not freeze it, since the gelatin and dairy can separate. At a party, return the bowl to the fridge after about 90 minutes on the table if it is warm out.
More Creamy Fruity Salads to Try
If you love this vibe, try a strawberry fluff with strawberry gelatin, vanilla pudding, whipped topping, fresh strawberries, and marshmallows. It is pink, pretty, and just as easy.
Ambrosia salad is another classic. Think mandarin oranges, pineapple, coconut, and marshmallows folded into a creamy mix. It feels like a cousin to this recipe and always gets compliments.
For something with a little crunch, pineapple pretzel fluff hits every note. It has a salted pretzel crumble against a cool pineapple cream. Sweet and salty is so satisfying.
You can also do a cherry cheesecake fluff with cherry pie filling, softened cream cheese, whipped topping, and graham cracker crumbs. It tastes like a shortcut dessert without turning on the oven.
Common Questions
Can I make Orange Creamsicle Salad a day ahead? Yes, and it is often better the next day. Cover tightly and keep it chilled. Give it a gentle stir before serving.
How do I keep it from getting watery? Drain the mandarin oranges very well. Cold ingredients also help. If it still feels loose, chill longer so the gelatin and pudding can set.
Can I skip the marshmallows? Sure. The salad will be a little less sweet and fluffy, but still tasty. You can add extra fruit to make up the volume.
What if I only have regular vanilla pudding, not instant? Use instant if possible because it thickens without cooking. Cook and serve pudding needs heat, which does not work in this cold recipe.
How long can it sit out? Keep it under two hours at room temperature. Return leftovers to the fridge promptly for food safety and best texture.
Ready to Stir Up Some Sunshine
There is a reason Orange Creamsicle Salad keeps showing up at potlucks and family tables. It is simple, affordable, and tastes like a creamy orange dream with very little effort. You can prep it fast, chill it, and watch everyone go back for seconds. I hope this becomes your go to when you need a bright and easy dessert that makes people smile. If you try it, tell me how you customized yours and what your crew loved most. 
Orange Creamsicle Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 120 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Description
A creamy fruit salad reminiscent of orange and vanilla ice cream bars, perfect for potlucks and family gatherings.
Ingredients
- 1 box orange gelatin (3 ounces)
- 1 box instant vanilla pudding mix (3.4 ounces)
- 1 cup boiling water
- 1 cup cold water
- 1 tub whipped topping (8 ounces), thawed
- 1 cup sour cream or plain Greek yogurt
- 2 cans mandarin oranges (11 ounces each), well drained
- 2 cups mini marshmallows
- Optional: a pinch of orange zest, 1 teaspoon vanilla extract, pineapple tidbits, or chopped strawberries
Instructions
- Pour the orange gelatin into a large mixing bowl and stir in boiling water until dissolved. Add cold water and let cool slightly.
- Whisk in the instant vanilla pudding mix until smooth, then gently incorporate the sour cream or Greek yogurt.
- Let it stand for about 5 minutes to thicken.
- Fold in the whipped topping until airy.
- Add the drained mandarin oranges and mini marshmallows. Incorporate any optional ingredients.
- Cover and chill for at least 2 hours, or overnight for better texture.
- Before serving, gently fold to refresh the texture and top with orange segments if desired.
Notes
Keep ingredients cold for a fluffier consistency and avoid watery salad. Best served within 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg