Close your eyes for a second and imagine that perfect summer afternoon from your childhood—the sun warming your skin, the sound of an ice cream truck in the distance, and that first glorious lick of a Creamsicle melting on your tongue. That’s exactly the flavor explosion I’ve captured in this Creamsicle Salad! It’s like nostalgia in a bowl, but even better because it’s ridiculously easy to make with just a handful of simple ingredients.
I first whipped up this recipe during a heatwave when I was craving something cool and creamy. The combination of fluffy vanilla pudding mixed with juicy mandarin oranges instantly transported me back to those carefree summer days. Now it’s my go-to potluck dish—always disappears first! The best part? You probably have most of these ingredients in your pantry already. It’s creamy, citrusy, and just sweet enough without being overwhelming. Perfect for backyard BBQs, pool parties, or when you need a little taste of summer any time of year.
Creamsicle Salad Ingredients
Here’s everything you’ll need to whip up this dreamy dessert (measurements matter—I learned that the hard way after a marshmallow avalanche incident!):
- 1 (3.4 oz) package instant vanilla pudding mix – the backbone of that creamy orange-vanilla flavor
- 1 cup milk – whole milk makes it extra rich, but 2% works beautifully
- 1 (8 oz) container whipped topping, thawed – leave it on the counter for 15 minutes before using
- 1 (11 oz) can mandarin oranges, drained – press them gently in a strainer to remove excess juice
- 1 cup mini marshmallows – the tiny ones distribute better than large ones
- 1/2 cup shredded coconut (optional) – adds tropical flair if you’re into that
Ingredient Notes
Pro tip from my many trials: drain those oranges thoroughly—extra liquid makes the salad soupy. For dietary swaps, sugar-free pudding and dairy-free whipped topping work surprisingly well (my vegan cousin raves about the coconut milk version). Not a coconut fan? Skip it! The marshmallows plump up slightly in the fridge—that’s normal and delightful. Fresh oranges? Too juicy—stick with canned for the right texture.
How to Make Creamsicle Salad
Okay, let me walk you through this foolproof process that’s as easy as licking an ice cream cone (but less messy!):
- The creamy base: Grab a big mixing bowl—I always use my favorite yellow Pyrex one—and whisk together the pudding mix and milk until smooth. No lumps allowed! This takes about 1 minute of vigorous whisking. You’ll notice it thickens almost immediately—that’s good!
- Fold in the fluff: Now gently fold in the thawed whipped topping with a rubber spatula. “Fold” means scoop from the bottom and turn over—don’t stir aggressively or you’ll deflate all that airy goodness. Takes about 30 turns until you get a uniform, cloud-like mixture.
- Mix-ins time: Carefully stir in your drained mandarin oranges (they’re fragile!), marshmallows, and coconut if using. I like to add the oranges last so they don’t get crushed. A few gentle folds does the trick—some orange pieces peeking through is actually pretty!
- The waiting game: Cover with plastic wrap touching the surface (prevents that weird pudding skin) and chill for at least 1 hour. Overnight is even better—the flavors meld beautifully.
Pro Tips for Perfect Creamsicle Salad
- Don’t overmix: Stop folding when just combined—overworking makes it dense rather than light and fluffy.
- Chill properly: That full hour minimum lets the marshmallows soften slightly and flavors develop.
- Texture check: If it seems too thick after chilling, fold in an extra spoonful of whipped topping to loosen.
Creamsicle Salad Variations
Oh, the fun part—making this recipe your own! My cousin swears by adding crushed pineapple (drained super well!) for extra tropical vibes—just reduce the oranges by half so it doesn’t get too wet. For Fourth of July parties, I mix in blueberries for a red, white, and blue effect. Not a marshmallow person? Try toasted almond slices instead—gives a lovely crunch. And if you’re feeling fancy, a splash of orange extract (just 1/4 tsp!) intensifies that creamsicle flavor beautifully without changing the texture one bit.
Serving and Storing Creamsicle Salad
This salad truly shines when served ice-cold—I like to pop my serving bowls in the freezer for 10 minutes before scooping. The contrast between the chilly creamy base and those juicy orange segments is pure magic! Keep it in an airtight container in the fridge (I swear by my glass Snapware) for up to 3 days—though let’s be honest, it never lasts that long at my house. If it separates slightly, just give it one gentle stir before serving again.
Creamsicle Salad Nutrition Facts
Now, I’m no nutritionist—just a dessert enthusiast!—but here’s the scoop on what’s in each creamy, dreamy serving (keep in mind these are estimates):
- 180 calories per generous helping
- 22g sugar – that citrusy sweetness shining through
- 5g fat (mostly from that luscious whipped topping)
- 2g protein – hey, there’s milk in there!
- 32g carbs – marshmallows and oranges teaming up
Using sugar-free versions? Your numbers will be different—but just as delicious!
Creamsicle Salad FAQs
Here are answers to the questions I get asked most about this recipe:
- “Can I use fresh oranges?” While I love fresh fruit, canned mandarins work best here—they’re less juicy and hold their shape better in the creamy mixture. Fresh orange segments release too much liquid and make the salad watery.
- “How long does it keep?” This salad stays fresh in the fridge for 3 days max—though the texture changes slightly as the marshmallows continue to soften. It never lasts that long at my house anyway!
- “Is there a dairy-free version?” Absolutely! Swap the milk for almond or coconut milk, use dairy-free whipped topping, and you’re golden. My friend makes it vegan with coconut milk pudding too—tastes just as dreamy.
Irresistible Creamsicle Salad Recipe with 5-Star Flavor
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A refreshing and creamy fruit salad with a nostalgic creamsicle flavor.
Ingredients
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 cup milk
- 1 (8 oz) container whipped topping, thawed
- 1 (11 oz) can mandarin oranges, drained
- 1 cup mini marshmallows
- 1/2 cup shredded coconut (optional)
Instructions
- In a large bowl, whisk together pudding mix and milk until smooth.
- Fold in whipped topping until well combined.
- Gently stir in mandarin oranges, marshmallows, and coconut (if using).
- Cover and refrigerate for at least 1 hour before serving.
Notes
- For a lighter version, use sugar-free pudding mix and fat-free whipped topping.
- Add pineapple tidbits or maraschino cherries for extra color and flavor.
- This salad tastes best when served chilled.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 180
- Sugar: 22g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Keywords: creamsicle salad, fruit salad, easy dessert, potluck recipe