Diana P Mattydale in NY posted a recipe for Creamsicle Salad in the July 7 newsletter. I've been making this for a while and believe me, it is sooo good.
One problem I've found: even though I use sugar-free ingredients, I can't make this when I'm dieting, simply because I can't stop eating it.
It's wonderful.

Creamsicle Salad Variation
My sister got this recipe from a church pot-luck sharing. It's very much like Diana's with a few changes, mainly in quantities.

One 3 oz. box orange Jell-O
One 6 oz box cook & serve vanilla pudding (It calls for tapioca, but I have a hard time finding this, so I just double the Vanilla.)
Two 11 oz. cans of mandarin oranges - drain and pat dry, but SAVE the juice
One 8 oz. carton Cool Whip
One small container cottage cheese - 2% small curd

Add the mandarin orange juice to enough water to equal 1 1/2 cups, and bring to a boil in a saucepan.

Mix Jell-O and pudding together, and stir it into the boiling liquid. Bring to a boil, stirring constantly. Remove from heat and allow to cool to room temperature.
Fold in the Cool Whip and cottage cheese. When blended, fold in oranges. Mix gently and pour into a dish. Refrigerate several hours or overnight to set. (Sometimes I add crushed pineapple, but the kids love it best with marshmallows mixed in as a last step!)
Remember that all the ingredients can be fat/sugar free!
Teresa in SC

http://www.nancyskitchen.com