This vintage orange cream salad recipe is from my mom's recipe box. While most recipes call for Cool Whip, hers calls for sour cream. It gives the salad a little tangier flavor reminiscent of cheesecake and keeps it from being too sweet.
1ounceorange juice concentratethawed and mixed with 2 ounces water
20ouncespineapple tidbitsdrained
16ouncespeach slicesdrained
11ouncesmandarin orangesdrained
1cupmini marshmallows
3.4ouncesvanilla instant puddingdry mix
1 ½cupsmilk
3ouncesfrozen orange juice concenratethawed, do not mix with water
¾cupsour cream
Instructions
Dip the bananas in orange juice concentrate and water mixture to keep them from turning brown.
Drain.
Mix all the fruit and marshmallows in a large bowl and set aside.
In a medium bowl combine the dry instant vanilla pudding mix, milk, and orange juice.
Beat with a hand mixer about 1 to 2 minutes.
Add in sour cream and mix well.
Pour over fruit and mix well.
Cover with plastic wrap and chill for 30 minutes.
Notes
Storage:Cover with plastic wrap or place in an airtight container and refrigerate for 3 - 4 days. It may get watery the last day or so but you just need to stir the liquid back in.I've never frozen this recipe so I'm not sure whether or not it would freeze well. My guess is no.Tips:
Keep refrigerated. If salad is at room temperature for more than 2 hours, or you are unsure, throw it away.
Dipping the slices of banana in orange juice or lemon juice keeps them from turning brown. Don't skip this step.