In a large mixing bowl, add the orange flavored gelatin and pour in the boiling water. Whisk until the gelatin is completely dissolved and the mixture is smooth.

Stir in the cold water to cool the gelatin mixture down, then let it sit at room temperature for about 10 minutes until it is no longer hot.

Sprinkle the instant vanilla pudding mix over the cooled orange gelatin and whisk vigorously until the mixture thickens slightly and no lumps remain. Let it rest for 5 minutes.

In a separate bowl, combine the whipped topping, sour cream, vanilla extract, and a pinch of salt. Stir until smooth and fully blended.

Gently fold the creamy whipped topping mixture into the bowl of orange pudding until everything is evenly combined and no streaks remain.

Add the crushed pineapple with its juice, the drained mandarin orange segments, and the mini marshmallows to the bowl. Fold gently to distribute the fruit and marshmallows without breaking them apart.

Cover the bowl tightly and refrigerate the Orange Dreamsicle Salad for at least 2 hours, or until well chilled and thickened into a fluffy, scoopable salad.

Before serving, give the salad a gentle stir, then spoon it into a serving bowl. Garnish with extra mandarin segments or mini marshmallows if desired, and serve chilled.