JELL-O: Place the dry orange Jell-O mix in a large bowl. Pour in 1 cup boiling water and use a whisk to briskly whisk until all the mix is dissolved. Once fully dissolved, pour in 1/2 cup cold water. Use a spatula to scrape around the sides of the bowl so no Jell-O granules are sticking there. Cover and refrigerate for 15 minutes.
PUDDING: After 15 minutes, remove Jell-O from the fridge. Add in vanilla pudding mix and use a whisk to briskly whisk together until well combined. Use a spatula again to scrape along the sides. Cover and refrigerate for 20 minutes.
FINISH SALAD: After 20 minutes, remove salad and use a spatula to gently fold in the marshmallows and thawed whipped topping. Once incorporated fully, add in the well-drained oranges. Gently fold through. Cover the bowl and refrigerate for 1 hour or until completely chilled through and nicely thickened. Enjoy right out of the fridge and return leftovers promptly to the fridge.
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Notes
Note 1: Mixes: For pudding mix, get the smaller (3.4 ounces) box, not the 5.6-ounce package. Stick to the regular vanilla pudding mix instead of the sugar-free and choose the instant pudding, not the cook-and-serve type. For Jell-O, use the smaller (3-ounce) package and avoid sugar-free here.Note 2: Frozen whipped topping: Be sure it's fully thawed before making this salad. If it is still frozen in its entirety or in part, it won't incorporate with other ingredients how it's supposed to. Want to make your own whipped topping? Here's how:
Whip 1 cup heavy cream with 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract in a stand mixer with a whisk attachment. Beat to combine, and then increase the speed and whip until firm peaks form, about 2-4 minutes. With a spatula, fold the homemade topping into the pudding and Jell-o mixture.