Recently, I was asked to bring a Jello and Whipped Cream “salad” to a church function. Not wanting to make just plain old Jello and Whipped Cream, I spent some time trolling the Internet. I found several variations of what is called Orange Fluff. Not sure where the recipe originated, but I came up with a composite of most of them to create my own variation. After making it, watching it get gobbled up and bringing home an empty bowl, I decided it was a recipe worth repeating, and making a few variations to fit the season. There were even a few people hanging around the salad table to see who brought the Orange Fluff, so they could get the recipe. I call that a “success.”
Before I hop right to the recipe, check out these possible variations for a new jell-o salad each time you make it! Then be brave and come up with some of your own versions.
Variations
- Try using Raspberry Jello with the Vanilla Pudding and add frozen raspberries instead of the oranges and pineapple. I think I may add some Cranberry Relish with the Raspberries for Thanksgiving or Christmas. Maybe even some chopped Pecans.
- You can also beat 8 oz of cream cheese, fold this into the Cool Whip, then add to the Jello/Pudding mixture.
- For Easter, try Lime Jello with the Vanilla Pudding, and add pineapple or diced and drained canned pears and chopped pistachios.
- Increase the Cool Whip to 16 oz for a lighter, fluffier version.
- Mini marshmallows can be added to any of the variations, if your family enjoys those in Jello Salads.
**Be sure to use Cook & Serve Pudding, as many comments on other recipes state the Instant Pudding just doesn’t give it the right consistency.
Let me know what you come up with, or any other suggested variations.
- 1 large box Orange Jello
- 1 large box Cook & Serve Vanilla Pudding
- 2 cups water
- 8 oz Cool Whip
- 1 15oz can mandarin oranges - drained
- 1 20 oz can pineapple tidbits - drained
- Bring the dry Jello and dry Pudding to a boil with the 2 cups of water in a saucepot - stirring constantly. Remove from heat and pour into a large bowl and refrigerate for a least an hour, until mixture is thick, but not firm. Should be cool to the touch.
- When cool, beat the Jello/Pudding mixture until creamy (it will lose its gloss).
- Gently fold in Cool Whip and drained fruit. Let set in refrigerator for at least until hour until firm.
- Serve and watch it disappear.
I am going to try the rasberry with the extra cool whip. Thanks so much for looking all these recipes up and coming up with great suggestions.
For years, our favorite salad, similar, but a little more “substantial” is:
1small pkg dry jello (flavor to match fruit)
1small container small curd cottage cheese
Mix well and add…
Drained Fruit – type and amt to taste
Mix well and fold in…
1small container of thawed Cool Whip
Our favorite is orange with drained mandarin oranges, but berry is a close second. we change the size by using large jello/c-cheese/c-whip and increasing amt of fruit. Even non-cottage cheese-eaters like it!
Can’t wait to try yours!
Mmmmm!
Oh yum. Going to make mine all sugar free since I’m trying to give it up! Going to do this week!
Let me know how it goes, Stacy!
my mom made this but we added marshmallows and whip cream,orange jello,mandrin oranges..crushed pinaples,all can be sugar free or regular, is my kids favorite..
Marshmallows are always a great addition, Darla! YUM!
We have a much healthier version…orange jello (dry), 8 oz Small curd cottage cheese, pineapple either crushed or tidbits(well-drained), & cool whip!!!! so yummy and way to get people to eat cottage cheese that normally won’t..(mandarin oranges if ya want)
If you can get people to eat it with the cottage cheese then more power to you Jean! My kiddos won’t eat it that way though.
I’m thinking the raspberry version would be really good with 1/2 frozen raspberries & 1/2 pineapple, too!
We’ve tried that before, Carol, and it is delicious!
My mother in law has made the orange salad for years. However, DO NOT add the water. Mix it all and set in the fridge for an hour at least. The jello will dissolve and the salad will set better. Also do Not make the day before. Condensation will form and it doesn’t taste as well. This is from my 14 years of experience making this delicious salad. Lol
This sounds good! Every holiday I have to make Green Stuff. It’s 2 packs lemon jello and 2 packs lime jello. Mix dry powder together, add 4 cups boiling water, stir. Add 4 cups cold water. Let set. Drain crushed pineapple. Beat in an 8oz package of cream cheese with the pineapple. Stir the set jello, and a whole container of cool whip into the pineapple cream cheese. So good! I’m going to have to try this orange one!
I just made the orange version of this dessert for the first time,
I usually make it with cottage cheese and I love it, that’s the
ONLY WAY you could get me to eat it too! But this way it’s so creamy
And smooth I love it!!!
I’m so glad you enjoyed it, Angel!
Try 2 small packages of fat free Tapioca pudding (cooked version with 3 cups of water – bring to a boil and add 1 small pkg. of orange Jello (dry) refrigerate until cold. Add 1 sm.can crushed pineapple (not drained) / 1 small can of Mandarin oranges (drained) cut up / 1 sm. container of cool whip- mix and refrigerate for at least one hour or overnight!!
This sounds delicious, Connie! I love Tapioca – I’ll have to give this a try.
I just tried this recipe, but with coconut cream pudding (I just happened to have it on hand.) I turned out awesome! 🙂 If summer has a flavor, this is what it tastes like.
Coconut cream pudding sounds like a nice way to switch it up, Julie! Glad you liked it!
Surprised nobody mentioned Pink Stuff…cool whip w cherry jello, cherry pie filling, pineapple and pecans. Its been on our holiday tables for 40 years, this year Im adding orange fluff, as its a part of my SO’s family traditions.
Ooh, I need to try the Pink Stuff version! Yum!
Please send directions for putting the pink stuff together.
I make pink fluff but it is a can of cheery pie filling,,can of drained mandarin oranges, can of drained crushed pineapple, can of eagle brand milk, 2 cups miniature marshmallows.
Sounds delicious, Deborah!
My grandma Mary Nelson won the Betty Crocker’s fluff recipe contest in the late 1940’s. My mom thinks it was the orange fluff. She said it was her mom Mary’s idea. Very cool. The sad thing is my mom never made it but I will. Can’t wait to try it.
Thank you for the article.
April Petersen
That’s so cool, April! I hope you do make it and love it!
Could you add diced celery to the fluff recipe?
I suppose you can add anything you’d like, Gail. If you like celery in your jellos then go for it. That’s not my particular taste, but it’s all personal preference.