Ingredients
1 can (20 oz) crushed pineapple, undrained
1 package (3.4 oz) vanilla instant pudding mix
1 can (11 oz) mandarin oranges, drained
1 container (8 oz) Cool Whip, thawed
Instructions
In a large mixing bowl, combine the vanilla pudding mix with the entire can of crushed pineapple, including the juice. Stir until the pudding mix is fully dissolved and thickened by the pineapple juice.
Gently fold in the Cool Whip until the mixture is light and fluffy.
Add the drained mandarin oranges, carefully folding them into the pudding mixture to avoid breaking them apart.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the salad to set.
Before serving, you can garnish with a few extra mandarin orange segments on top for a pop of color.
Enjoy.