In a large bowl, combine the orange-gelatin mixture and 1 cup hot water.Whisk vigorously for 1-2 minutes until completely dissolved.
Add 1⁄2 cup cold water and stir until completely combined.
Place the gelatin mixture in the refrigerator for 15 to 20 minutes until slightly set.4. Remove the bowl from the refrigerator and add the instant vanilla pudding mix. Beat the pudding with the gelatin for 2-3 minutes until well combined.
Place the bowl back in the refrigerator and let the mixture cool for another 15 to 20 minutes.6. Remove the bowl from the refrigerator and gently stir in Cool Whip with a spatula until evenly colored.
Drain the canned tangerines and the mashed pineapple well and remove excess liquid. Then carefully fold the fruit into the salad along with the mini marshmallows.8. Cover the bowl and refrigerate the salad for at least 2 hours before serving to allow the flavors to meld and the cream to thicken.
Notes
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Make sure to drain the canned fruit well so that the salad does not become watery.
Gently fold in the ingredients to keep the tangerine segments intact.
Cool the mixture completely between steps so that it sets properly.
Use cold ingredients such as Cool Whisk straight from the fridge
