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In a large bowl, combine orange gelatin mix and 1 cup hot water. Whisk vigorously for 1-2 minutes until completely dissolved.
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Add 1⁄2 cup cold water and stir until fully blended.
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Refrigerate gelatin mixture for 15-20 minutes until slightly set.
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Remove bowl from refrigerator and add in instant vanilla pudding mix. Whisk pudding into gelatin for 2-3 minutes until thoroughly combined.
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Return bowl to refrigerator and chill mixture for another 15-20 minutes.
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Take bowl out of refrigerator and gently fold in Cool Whip using a spatula until uniform in color.
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Drain canned mandarin oranges and crushed pineapple well, removing any excess liquid. Then gently fold fruit into salad along with mini marshmallows.
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Cover bowl and refrigerate salad for at least 2 hours before serving to allow flavors to blend and cream to thicken.
