Name: Classic Orange Fluff Salad Recipe
Ingredients: 1 (20 ounce) can crushed pineapple in juice, undrained: Crushed pineapple forms the foundational fruity base of our fluff salad. Make sure to use pineapple in juice, not syrup, to avoid making the salad overly sweet. Undrained is key, as the juice contributes to the overall moisture and flavor profile. Using canned pineapple ensures consistent sweetness and texture year-round, making this recipe reliable and easy to prepare anytime.; 1 (11 ounce) can mandarin oranges, drained: Mandarin oranges are essential for that signature citrus burst. Their bright, tangy sweetness perfectly complements the pineapple and adds a vibrant color to the salad. Be sure to drain them well to prevent excess liquid in your salad, which can make it watery. Fresh mandarin oranges can be used in a pinch, but canned are typically more convenient and consistently sweet for this recipe.; 1 (3.4 ounce) package instant vanilla pudding mix: Instant vanilla pudding mix is the secret ingredient that creates the creamy, fluffy texture we all love. The vanilla flavor subtly enhances the citrus notes without overpowering them. It also acts as a binding agent, helping the salad to hold its shape and preventing it from becoming too runny. Ensure you use instant pudding mix; cook-and-serve pudding will not work in this recipe.; 1 (8 ounce) container frozen whipped topping, thawed (such as Cool Whip): Whipped topping is what truly makes this salad “fluffy.” It adds lightness and airiness while contributing to the creamy texture. Cool Whip or similar brands work perfectly. Make sure it’s fully thawed before incorporating it into the salad to ensure smooth blending and avoid icy clumps. Using frozen whipped topping provides stability and prevents the salad from becoming too liquidy, especially if made ahead of time.; 1 cup miniature marshmallows: Miniature marshmallows are the quintessential fluff salad ingredient! They add sweetness, a delightful chewiness, and contribute to the overall “fluff” factor. Their soft texture contrasts beautifully with the fruit and creamy base. You can use regular white marshmallows, or even try flavored marshmallows for a fun twist (though classic white is generally preferred for the traditional flavor profile).; 1/2 cup shredded coconut (optional): Shredded coconut is an optional but highly recommended addition for those who love coconut flavor. It adds a subtle tropical note and a bit of texture to the salad. Sweetened or unsweetened coconut can be used depending on your preference for sweetness. Toasted coconut can also be used for an even richer flavor and crunch, but for the classic recipe, unsweetened or lightly sweetened shredded coconut is perfect.; Maraschino cherries, for garnish (optional): Maraschino cherries are the classic garnish for orange fluff salad, adding a pop of vibrant red color and a touch of extra sweetness. They are entirely optional but contribute to the visual appeal and nostalgic charm of the dish. Halve or quarter them for easier eating and even distribution throughout the salad.

Ingredients

Scale

1 (20 ounce) can crushed pineapple in juice, undrained: Crushed pineapple forms the foundational fruity base of our fluff salad. Make sure to use pineapple in juice, not syrup, to avoid making the salad overly sweet. Undrained is key, as the juice contributes to the overall moisture and flavor profile. Using canned pineapple ensures consistent sweetness and texture year-round, making this recipe reliable and easy to prepare anytime.

1 (11 ounce) can mandarin oranges, drained: Mandarin oranges are essential for that signature citrus burst. Their bright, tangy sweetness perfectly complements the pineapple and adds a vibrant color to the salad. Be sure to drain them well to prevent excess liquid in your salad, which can make it watery. Fresh mandarin oranges can be used in a pinch, but canned are typically more convenient and consistently sweet for this recipe.

1 (3.4 ounce) package instant vanilla pudding mix: Instant vanilla pudding mix is the secret ingredient that creates the creamy, fluffy texture we all love. The vanilla flavor subtly enhances the citrus notes without overpowering them. It also acts as a binding agent, helping the salad to hold its shape and preventing it from becoming too runny. Ensure you use instant pudding mix; cook-and-serve pudding will not work in this recipe.

1 (8 ounce) container frozen whipped topping, thawed (such as Cool Whip): Whipped topping is what truly makes this salad “fluffy.” It adds lightness and airiness while contributing to the creamy texture. Cool Whip or similar brands work perfectly. Make sure it’s fully thawed before incorporating it into the salad to ensure smooth blending and avoid icy clumps. Using frozen whipped topping provides stability and prevents the salad from becoming too liquidy, especially if made ahead of time.

1 cup miniature marshmallows: Miniature marshmallows are the quintessential fluff salad ingredient! They add sweetness, a delightful chewiness, and contribute to the overall “fluff” factor. Their soft texture contrasts beautifully with the fruit and creamy base. You can use regular white marshmallows, or even try flavored marshmallows for a fun twist (though classic white is generally preferred for the traditional flavor profile).

1/2 cup shredded coconut (optional): Shredded coconut is an optional but highly recommended addition for those who love coconut flavor. It adds a subtle tropical note and a bit of texture to the salad. Sweetened or unsweetened coconut can be used depending on your preference for sweetness. Toasted coconut can also be used for an even richer flavor and crunch, but for the classic recipe, unsweetened or lightly sweetened shredded coconut is perfect.

Maraschino cherries, for garnish (optional): Maraschino cherries are the classic garnish for orange fluff salad, adding a pop of vibrant red color and a touch of extra sweetness. They are entirely optional but contribute to the visual appeal and nostalgic charm of the dish. Halve or quarter them for easier eating and even distribution throughout the salad.

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Instructions

Combine Pineapple and Mandarin Oranges: In a large mixing bowl, gently combine the undrained crushed pineapple and the drained mandarin oranges. It’s important to use a large bowl as the mixture will expand as you add the other ingredients. The pineapple and mandarin oranges form the flavorful fruit base of the salad. Take care to gently mix them together without mashing the mandarin oranges, as you want to maintain their distinct segments for texture and visual appeal. This initial step is crucial for layering the flavors and ensuring the fruits are evenly distributed throughout the salad.

Sprinkle Pudding Mix Over Fruit: Evenly sprinkle the instant vanilla pudding mix over the pineapple and mandarin oranges in the bowl. Do not stir at this point! The dry pudding mix will begin to absorb moisture from the fruit and juice, starting the thickening process. Sprinkling it evenly helps prevent clumps from forming and ensures it incorporates smoothly into the mixture. Letting the pudding mix sit on top of the fruit for a minute or two before mixing allows it to start dissolving and prevents it from becoming powdery in the final salad.

Gently Fold in Whipped Topping: Add the thawed whipped topping to the bowl. Using a rubber spatula or a large spoon, gently fold the whipped topping into the fruit and pudding mixture. Folding is a crucial technique here – it means gently turning the mixture over and under, rather than stirring vigorously. This helps to maintain the airiness and fluffiness of the whipped topping and incorporates it without deflating it. Continue folding until the whipped topping is just combined and no white streaks remain. Be careful not to overmix, as this can make the salad dense and less fluffy. The goal is to create a light and airy mixture.

Stir in Marshmallows and Coconut (if using): Add the miniature marshmallows and shredded coconut (if using) to the bowl. Gently stir them into the mixture until they are evenly distributed throughout the salad. At this stage, you can be a little more thorough with your stirring to ensure the marshmallows and coconut are well incorporated. The marshmallows will soften slightly as they absorb moisture from the salad, contributing to the overall creamy texture. The coconut, if used, will add a subtle chewiness and tropical flavor.

Chill for at Least 2 Hours: Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 2 hours, or preferably longer, to allow the flavors to meld and the salad to fully chill and set. Chilling is a critical step for both flavor and texture. As the salad chills, the pudding mix will fully set, thickening the mixture and creating that signature creamy consistency. The flavors of the fruit, pudding, and whipped topping will also blend together and deepen, resulting in a more cohesive and delicious salad. For best results, chilling overnight is ideal, but even a few hours will make a significant difference.

Garnish and Serve: Before serving, gently stir the salad again to ensure everything is well combined and the texture is consistent. If desired, garnish with maraschino cherries. Spoon the Classic Orange Fluff Salad into serving bowls or dishes and enjoy! Garnishing with maraschino cherries adds a final touch of visual appeal and a burst of extra sweetness. Serve chilled for the best taste and texture. This salad is perfect as a side dish, a light dessert, or a refreshing snack.

Nutrition

Serving Size: One Normal Portion
Calories: 180-220
Sugar: 20-30 grams
Sodium: 100-150 mg
Fat: 8-12 grams
Saturated Fat: 6-9 grams
Carbohydrates: 25-35 grams
Fiber: Less than 1 gram
Protein: 1-2 grams
Cholesterol: 10-15 mg