Fluff? No, I’m not talking about that marshmallow goo that comes in a jar. I used the word “fluff” in the recipe title because when the ingredients are combined and refrigerated, it results in a fluffy, creamy bowl of goodness. I recently made this for a group meeting at church. I had never made the recipe before but fell in love with it instantly. Okay, if I’m being honest, what I really told my family was I wanted to stick my face in the bowl. So, I went back to the store for additional ingredients and made one for our family.
This recipe could be done in a hundred different combinations. You could use various canned fruits and pudding flavors. Next time, I’m going to experiment with canned peaches, pineapple and strawberry pudding mix. Doesn’t that sound heavenly?
When you’re mixing the ingredients in the bowl, it will have quite a bit of liquid between the juice from the crushed pineapple and the thawed whipped cream but don’t fret. Once it sets in the fridge for a couple hours, you will end up with the fluffy, creamy goodness I spoke of earlier.
Mandarin Orange Fluff
- 1 package vanilla instant pudding mix, use dry
- 1 large can crushed pineapple, undrained
- 2 medium/large cans mandarin oranges, drained
- 1 package (8 oz) Cool Whip, thawed
- In a large bowl or trifle dish, mix together the Cool Whip and instant vanilla pudding dry mix.
- Add undrained crushed pineapple and both cans of drained Mandarin oranges.
- Save a few mandarin oranges to decorate the top of salad.
- Refrigerate for at least two hours until it sets up and becomes firm.