From some church cookbook from the 60’s or 70’s that my mom had.
1 large box of orange Jello
1 brick cream cheese
1 can mandarin oranges
1 can crushed pineapple
A cup or two of mini marshmallows
1 container Cool Whip (Please, I beg you to resist the urge to pickup the low-fat or fat free kinds. You need the regular full-fat version for this or it won’t sit up right)
Drain the liquid from the oranges and pineapple from the cans into a 2-cup liquid measuring glass. Top off with water.
On the stove, dissolve the Jello in the two cups of liquid. Drop in the brick of cream cheese and dissolve it all the way down so it makes a nice, creamy liquid. Add in the cans of fruit. Let that cool down a bit so it’s just warm and not super hot and steamy. It needs to be a little warm for the next step, so don’t let it cool too much.
Pour into your dish. I always take this to my dad’s house, so I use a 9 x 13 plastic container (one of the reasons I let it cool down pretty well before pouring it in). Fold in the Cool Whip. Top with the marshmallows. The recipe calls for one cup, but put in however many you like. Kind of push them down in there so they get coated with the mixture.
Enjoy the Southern “salad” goodness!