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Orange Fluff Salad

A bright and comforting salad made with orange gelatin, whipped topping, and sweet fruit, perfect for potlucks and family gatherings.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dessert, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 box orange gelatin powder (3 oz / 85 g) A bright citrus base that wakes up the whole salad.
  • 1 can crushed pineapple, drained (20 oz / 565 g) Juicy and slightly tangy; drain well so it doesn’t water down the fluff.
  • 1 can mandarin oranges, drained (15 oz / 425 g) Sweet, soft segments that melt into the mix.
  • 1 tub whipped topping (8 oz / 226 g) Use thawed whipped topping for the lightest texture.
  • 2 cups mini marshmallows (100 g) For that classic, pillowy bite kids adore.
  • 1 cup sour cream (240 ml) Adds a gentle tang and helps the gelatin blend smoothly.

Method
 

Preparation
  1. Stir the orange gelatin powder into the sour cream until it becomes smooth and even. Scrape the bowl so no powder hides in the corners.
  2. Fold in the whipped topping until everything looks creamy and light. The mixture should turn fluffy and pale.
  3. Add the drained crushed pineapple and mandarin oranges. Gently stir so the fruit stays in pieces and the juices don’t separate.
  4. Mix in the mini marshmallows with soft, patient folds so they don’t deflate, creating a pillowy texture.
  5. Transfer to a large bowl, cover, and chill for 1–2 hours until the salad is thickened and cloud-like. Serve cold.

Notes

For a time-saving trick, use a chilled bowl and cold whipped topping. Store covered in the fridge for up to 3-4 days; do not freeze. Leftover idea: spoon onto toast or inside a sweet roll for a playful dessert sandwich.