Making pineapple-orange Jell-O salad requires only a few ingredients, including an 11-ounce can of mandarin oranges, an 8-ounce can of crushed pineapple, a 6-ounce package of orange Jell-O, 16 ounces of cottage cheese and 8 ounces of whipped topping. The salad is ready to serve in about 40 minutes.
To make this pineapple-orange Jell-O salad recipe, prepare the Jell-O in a mixing bowl according to the package directions. Add the pineapple and mandarin oranges, mix well and chill for 30 minutes. Then add the cottage cheese and stir to combine. Fold in the whipped topping and chill the salad until ready to serve. The recipe makes six to eight servings.
A layered orange-pineapple Jell-O mold is one alternative to Jell-O salad. Begin by draining a 20-ounce can of crushed pineapple, reserving the juice. Add cold water to the juice to equal 1 1/2 cups of liquid. Stir 1 1/2 cups of boiling water into one package of orange Jell-O until completely dissolved, then stir in the juice mixture. Reserve one cup of Jell-O mixture.
Stir half of the pineapple into the remaining Jell-O, and pour the mixture into a 6-cup mold. Refrigerate until the Jell-O is set, but not firm. Thoroughly whisk the reserved Jell-O into 8 ounces of softened cream cheese. Stir in the remaining pineapple, and pour over the Jell-O in the mold. Refrigerate at least four hours or until firm.