Orange Fluff Salad
User Reviews
5
Orange Fluff Salad
Description
This salad begins with dissolving orange gelatin powder in hot water, then adding cold water before chilling until partially set. Instant vanilla pudding mix is folded in, followed by whipped topping for a light, creamy texture. Finally, canned mandarin oranges, crushed pineapple, and mini marshmallows are gently folded into the mixture. The salad is refrigerated for a few hours to allow flavors to meld and the cream to thicken.
The result is a soft, fluffy salad with a gelatinous yet creamy foundation balanced by juicy fruit and soft marshmallows, which absorb some of the moisture and soften. The orange flavor is prominent, complemented by vanilla notes from the pudding and the tangy sweetness of pineapple and mandarin oranges.
This dish is commonly served chilled as a side or dessert at potlucks or family meals, especially in warmer months. It is a sweet, chilled preparation that contrasts well with savory dishes.
Important tips include allowing sufficient refrigeration time for proper setting and flavor development, draining canned fruit well to prevent a watery texture, and optional additions such as coconut shreds or nuts for extra texture. Variations can include sugar-free gelatin and pudding or lower-fat whipped topping for a lighter version. The salad stores well refrigerated up to three days, though the marshmallows soften over time.
Ingredients
- 3 oz orange gelatin mix
- 1 Cup water hot
- ½ cup water cold
- 3.4 oz vanilla pudding mix instant
- 8 Oz whipped topping tub
- 2 (15) oz mandarin oranges drained well, canned
- 20 oz pineapple drained well, crushed, canned
- 10 oz marshmallows mini, bagged
Instructions
- Start by combining the orange Jello powder with hot water in a large bowl. Whisk until the powder dissolves.
- Next, add cold water and whisk to combine again. Place the Jello into the refrigerator for 15 to 20 minutes.
- After the Jello has had time to set, whisk the instant pudding into the Jello mixture. Place the bowl back into the fridge for another 15 to 20 minutes.
- Gently fold in the cool whip with a rubber spatula until mixed through.
- Use a gentle folding motion to mix in the fruit and mini marshmallows.
- Once all the ingredients are combined, put the salad in the fridge for at least two hours before serving.
Notes
- Chill the salad for at least 2 hours to thicken the cream and allow flavors to develop fully.
- Drain canned fruits thoroughly to avoid a watery salad texture.
- You can add fresh fruits, coconut shreds, or nuts like walnuts for added flavor and texture.
- Use sugar-free gelatin and pudding mix or low-fat whipped topping for a lighter version.
- Store in an airtight container in the refrigerator for up to 3 days to maintain best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Cups
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 380kcal | 19% |
| Carbohydrates | 92g | 31% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 206mg | 9% |
| Potassium | 331mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 71g | 142% |
| Vitamin A | 931IU | 19% |
| Vitamin C | 71mg | 79% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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