Orange Salad

Prepare the orange Jello according to package directions, using the drained liquid from the canned pineapple and mandarin oranges as part of the required liquid. Allow the Jello to cool to room temperature.

Combine the Cool Whip and sour cream in a large mixing bowl, stirring until well blended and no streaks remain.

Drain the crushed pineapple and mandarin oranges thoroughly, reserving the liquid for the Jello if not already used. Add the drained fruits to the Cool Whip and sour cream mixture.

Gently fold the cooled Jello into the fruit and cream mixture using a spatula, being careful not to deflate the Cool Whip. Stir until evenly combined.

Transfer the salad to a serving dish or individual bowls and refrigerate until ready to serve, at least 1 hour for best texture and flavor.