Three Ingredient Mandarin Orange Jello Salad (No Cottage Cheese)

An orange jello mold garnished with mandarin orange sits on a white cake stand.

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Three Ingredient Mandarin Orange Jello Salad (No Cottage Cheese)

This mandarin orange jello salad is a sweet & juicy treat that’s practically effortless and only requires three ingredients! Orange gelatin (that’s dissolved with boiling water) is combined with creamy sweetened condensed milk and canned mandarins – plus their liquid! Nothing goes to waste with this stunning jello mold. Don’t have a mold? No problem! You can easily make this simple jello recipe in a serving bowl.

Prep Time10

Chill Time4

Total Time4 10

Course: Side Dish

Cuisine: American

Keyword: Jello Salad, Orange Jello Salad

Servings: servings

Calories: 108kcal

Author: Amanda Gajdosik

Equipment

Large Measuring Cup
Jello Mold, optional

Ingredients

6 ounces orange jello (1 large package or 2 small)
15 ounces canned mandarin oranges
½ cup sweetened condensed milk

Instructions

For the jello salad:

Set a kettle on to boil as you’ll need 1 cup of boiling water to dissolve the jello. While the water heats, lightly coat a jello mold with baking spray and set aside. Next, strain the mandarin oranges, reserving the liquid (it should be about ¾ cup of juice or “light syrup” - if it is not, fill the measuring cup up to ¾ cup with water).
Pour 1 cup boiling water over 6 ounces orange jello mix. Whisk until gelatin is fully dissolved. Then add the reserved mandarin liquid and ½ cup cool water, mixing to combine.
Stir in ½ cup sweetened condensed milk until fully incorporated.
Pour gelatin into prepared mold and top with the mandarin orange segments. I like to scatter them around the mold as they float.
Refrigerate jello until firm, about 4 hours. This can also be done the night before.

To un-mold the jello:

Fill your sink up with enough warm water to come up the sides of the mold (but not go over it!). Dip the mold into the warm water for 15 – 20 seconds.
Then, place your plate or serving platter on top of the jello mold and quickly invert it. If you’re mold has two parts you can now separate the “lid” from the “bottom.” It should release and slide out.
Serve the jello salad in slices and enjoy!

Notes

Jello salad can be stored, leftovers covered in a sealed container in the refrigerator, for up to three days.
If you don’t have a jello mold, you can simply make this entire salad in a serving bowl, from dissolving the gelatin to stirring in the mandarins. It scoops very well!

Nutrition