Dole Whip Style Pineapple Orange Salad

Name: Dole Whip Style Pineapple Orange Salad
Prep time: 15 min
Total time: 15 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 cups (16 oz) (454 g) small-curd cottage cheese, cold, any excess liquid spooned off; 1 can (20 oz) (567 g) crushed pineapple in juice, undrained, juice included; 1 box (3 oz) (85 g) orange-flavored gelatin mix, dry powder, not prepared; 1 tbsp (15 ml) fresh lime juice, freshly squeezed; ½ tsp (2½ ml) pure vanilla extract; ½ cup (40 g) sweetened shredded coconut, loosely packed (optional); 1 tub (8 oz) (227 g) frozen whipped topping, thawed but cold; 1 can (15 oz) (425 g) mandarin orange segments in juice or light syrup, drained very well and patted dry

From the MyKitchenBank Kitchen

A creamy, no-cook chilled salad with crushed pineapple, orange gelatin, cottage cheese and mandarin oranges, lightened with whipped topping and brightened with lime and vanilla for a tropical soft-serve flavor.

Prep: 15 min
Cook: —
Wait: 2 hr 10 min
Total: 2 hr 25 min
Makes: About 8 cups (10 servings of ¾ cup)

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Steps

Before you start

Thaw the whipped topping in the refrigerator overnight, or about 4 hours, so it is soft but still cold.
Leave the gelatin powder dry. Do not mix it with water. It dissolves slowly in the fruit juice and cottage cheese.
Open the pineapple can but do not drain it. The juice hydrates the gelatin.
Plan for at least 2 hours of chilling before serving.

1
Drain the mandarins
- Pour the mandarin oranges into a colander set over the sink and let them drain for 5 minutes, shaking gently once or twice.
- Spread them on a paper-towel-lined plate and pat the tops dry.
- Set aside.
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Ready when: Segments look glossy but no longer drip when lifted
Tip: Wet mandarins make the salad watery, so don't skip the patting.
2
Combine base ingredients
- In a large bowl, stir together the cottage cheese, the entire can of crushed pineapple with its juice, and the dry orange gelatin powder.
- Stir with a spatula for 2 minutes, scraping the bottom of the bowl, until no dry clumps of powder remain.
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Ready when: Mixture is evenly orange-tinted with no dry powder visible
Tip: Break up any large cottage cheese curds against the side of the bowl if you prefer a smoother texture.
3
Let gelatin hydrate
- Leave the bowl on the counter for 10 minutes.
- The gelatin granules will soak up the pineapple juice and the mixture will start to thicken slightly.
- Stir once more at the end.
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Ready when: Mixture looks slightly thicker and the granules have disappeared
4
Add flavorings
- Stir in the lime juice and vanilla.
- If using, add the shredded coconut and mix until evenly distributed.
- The lime gives the tangy tropical note that makes this taste like pineapple soft serve.
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Ready when: Flavorings are fully incorporated with no streaks
5
Fold in whipped topping
- Add the thawed whipped topping in two additions.
- Use a spatula to fold from the bottom of the bowl up and over, turning the bowl a quarter turn each time, until the mixture is uniformly pale orange and creamy with no white streaks.
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Ready when: Uniform pale orange color with no white streaks
Tip: Fold gently rather than stir; vigorous mixing deflates the topping and makes the salad dense.
6
Fold in mandarins
- Add the drained mandarin segments and fold in with 4 or 5 gentle strokes, just until distributed.
- Some segments will break up, which is fine, but avoid mashing them.
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Ready when: Orange segments are visible throughout
7
Chill until set
- Transfer to a 2-quart serving bowl or airtight container, smooth the top, and cover.
- Refrigerate for at least 2 hours, or up to overnight, until the salad is cold, thick and scoopable.
- Stir gently before serving.
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Ready when: Salad holds its shape on a spoon and is fully cold
Tip: Serve straight from the fridge; it softens quickly at room temperature.

Good to know

Tips

Use the gelatin dry. Preparing it with water first would make the salad runny.
Fresh or frozen pineapple contains enzymes that prevent gelatin from setting, so use canned crushed pineapple only.
For a more soft-serve look, serve in chilled glasses topped with a few mandarin segments and toasted coconut.
Blend the cottage cheese for 20 seconds in a food processor before mixing if you want a smoother, creamier texture.

Make ahead

"Make the salad up to 24 hours ahead and keep it covered in the refrigerator. Stir gently before serving."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: covered, up to 3 days; it may release a little liquid, so stir before serving. Freezer: not recommended because the texture turns watery and grainy when thawed."

Substitutions

small-curd cottage cheese → Plain Greek yogurt. Use 2 cups for a smoother, tangier salad with no curds.
frozen whipped topping → Freshly whipped heavy cream. Whip 1 cup (240 ml) cream with 2 tablespoons sugar to stiff peaks; use within 24 hours.
orange-flavored gelatin mix → Sugar-free orange gelatin. Use a 0.3 oz (8 g) box. It works the same way with fewer calories.
mandarin orange segments in juice or light syrup → Fresh orange segments. Use about 1½ cups chopped, well-drained segments with membranes removed.