Orange Fluff Salad

5 from 6 votes

Orange Fluff Salad mixes orange Jell-O, creamy vanilla pudding, whipped cream, juicy mandarin oranges, and fluffy marshmallows for a sweet, nostalgic treat!

Prep Time15

Chilling Time1 35

Total Time1 50

Course: Appetizer, Dessert, Salad, Side Dish

Cuisine: American

Keyword: Orange Fluff Jello Salad, Orange Fluff Salad

Servings: servings, as a side

Author: Chelsea Lords

Cost: $6.12

Equipment

Large bowl

Ingredients

1 (3-ounce) package orange Jell-O mix see note 1
1 (3.4-ounce) package instant vanilla pudding mix
1-1/2 cups water divided
8 ounces frozen whipped topping thawed, see note 2
15 ounces mandarin oranges well drained
2 cups mini marshmallows

US - Metric

Instructions

Place the dry orange Jell-O mix in a large bowl. Pour in 1 cup boiling water and whisk briskly until fully dissolved. Add 1/2 cup cold water and stir. Scrape the sides of the bowl with a spatula to ensure no Jell-O granules are left. Cover and refrigerate for 15 minutes.
After 15 minutes, remove Jell-O from the fridge. Add vanilla pudding mix and whisk together until well combined. Scrape the sides of the bowl with a spatula. Cover and refrigerate for 20 minutes.
After 20 minutes, remove the mixture from the fridge. Gently fold in the marshmallows and thawed whipped topping using a spatula. Add the well-drained oranges and fold gently until fully incorporated. Cover the bowl and refrigerate until chilled and thickened, about 20–30 minutes.
Enjoy right out of the fridge and promptly return leftovers to the fridge. Best enjoyed the same day it’s made.

Video

Notes

Note 1: For the pudding mix, use the smaller (3.4-oz.) box, not the 5.6-oz. package. Use regular vanilla instant pudding mix, not sugar-free or cook-and-serve types. For Jell-O, use the smaller (3-oz.) package and avoid sugar-free versions.

Note 2: Be sure the frozen whipped topping is fully thawed before making this salad. If it is still partly frozen, it won’t incorporate with other ingredients well. Here’s how to make your own whipped topping:

Whip 1 cup heavy cream with 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract in a stand mixer with a whisk attachment. Beat to combine, then increase the speed and whip until firm peaks form, about 2–4 minutes. With a spatula, fold the topping into the pudding and Jell-o mixture.

Orange Fluff Salad With Cottage Cheese: Mix 8 ounces thawed whipped cream with 3 ounces dry orange Jell-O mix until combined. Add 16 ounces of 4% cottage cheese, mandarin oranges, and 1 cup of marshmallows (or skip the marshmallows if you prefer). Enjoy immediately or chill before serving.

Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. I don’t recommend freezing it because of the dairy. It gets watery and loses texture.

Nutrition