Orange Fluff Recipe

I love making Orange Dreamsicle Salad With Instant Pudding, a retro orange jello and vanilla pudding fluff that looks simple but hides a secret twist everyone wants to know.

I never thought a retro orange fluff could stop me mid-bite, but this one did. It’s bouncy, oddly nostalgic, and a little mysterious, like a school cafeteria memory rewritten.

The base of orange gelatin (Jell-O) paired with instant vanilla pudding mix creates a texture that’s not quite jello and not quite pudding, and somehow that keeps you wondering. Folks call it Orange Dreamsicle Salad With Instant Pudding and yeah, the name fits, but there’s a little twist in the mouthfeel that makes you go huh, what is that?

I brought it once to a cookout and people kept asking for more.

Ingredients

• Orange gelatin: Mostly sugar and flavored gelatin, sweet and bright, little fiber or protein.
• Instant vanilla pudding mix: Thickens and sweetens using starches and sugar, adds creamy taste but few nutrients.
• Milk: Provides protein calcium and some fat, helps creamy texture, adds mild dairy flavor.
• Crushed pineapple undrained: Natural sweetness and acidity, vitamin C and fiber, syrup adds extra sugar.
• Frozen whipped topping: Light airy sweetness, mostly fats and sugars, low protein but it’s great fluff.
• Mini marshmallows: Pure sugar and gelatin, chewy bits that boost sweetness and texture contrast.
• Gelatin note: Gelatin offers some collagen protein, may help joint health but not many calories.
• Can syrup: Syrup from the can adds moisture and sweetness, increases carbs significantly.

Ingredient Quantities

• 1 (3 oz) package orange gelatin (Jell-O), regular
• 1 cup boiling water
• 1 cup cold water
• 1 (3.4 oz) package instant vanilla pudding mix
• 2 cups cold milk
• 1 (20 oz) can crushed pineapple, undrained
• 8 oz container frozen whipped topping, thawed (Cool Whip)
• 1 cup mini marshmallows

How to Make this

1. Empty the 3 oz orange gelatin into a medium bowl, pour in 1 cup boiling water and stir until completely dissolved, then stir in 1 cup cold water; put it in the fridge and chill until it’s slightly thickened, about 20 to 30 minutes.

2. While the gelatin chills, whisk the
3.4 oz instant vanilla pudding mix into 2 cups cold milk for about 2 minutes, until the pudding starts to thicken.

3. In a large mixing bowl combine the thawed pudding and the entire 20 oz can of crushed pineapple, do not drain the pineapple, stir to combine.

4. When the gelatin is syrupy but not fully set, pour it into the pudding and pineapple mixture and stir until everything is evenly mixed.

5. Gently fold in the 8 oz container of thawed whipped topping until the color is uniform and fluffy, try not to overmix or you’ll deflate it.

6. Fold in the 1 cup mini marshmallows, save a few for topping if you want.

7. Transfer the mixture to a serving bowl or individual dishes, cover and chill for at least 2 hours, longer is fine and helps flavors meld.

8. Serve cold, garnish with reserved marshmallows or a few orange slices if you like, and enjoy — this is best after a few hours in the fridge.

Equipment Needed

1. Kettle or small saucepan to boil 1 cup water
2. Medium heatproof bowl for the orange gelatin
3. Large mixing bowl for pudding + pineapple mixture
4. Liquid measuring cup and a set of dry measuring cups (1 cup, 2 cups)
5. Whisk (for pudding and dissolving gelatin)
6. Rubber spatula or large spoon for folding whipped topping
7. Can opener for the crushed pineapple
8. Serving bowl or individual dishes plus plastic wrap or lids to cover

FAQ

Orange Fluff Recipe Substitutions and Variations

• Orange gelatin (1 3 oz packet): Swap for any other 3 oz flavored gelatin like lemon or pineapple, or use a 3 oz sugar free orange packet if you want less sugar. It’ll set the same, just tastes different.
• Instant vanilla pudding mix (3.4 oz) + 2 cups cold milk: Use homemade cooked vanilla pudding instead (2 cups milk, 1/3 cup sugar, 3 tbsp cornstarch, 1 tsp vanilla; cook till thick then cool) or use another instant flavor like French vanilla or banana for a twist. If you use cooked pudding let it cool completely before folding in other ingredients.
• Crushed pineapple, undrained (20 oz): Swap with fresh crushed pineapple (about same weight) and reserve 1/4 cup juice to keep moisture, or use canned mandarin oranges drained for a milder citrus note.
• Frozen whipped topping 8 oz (Cool Whip): Replace with 2 cups heavy cream whipped to soft peaks plus 1-2 tbsp powdered sugar and 1 tsp vanilla, or use a coconut whipped topping for dairy free. If you need more stability add 1/2 tsp unflavored gelatin or 1 tsp cornstarch when whipping.

Pro Tips

1) Let that orange gelatin get syrupy before you add it, not fully set. If it still pours slowly off a spoon it’s right, add it too early and you’ll have streaks or lumps, wait too long and it wont blend well.

2) If you dont want the salad too runny, drain the crushed pineapple a bit or squeeze it in a sieve and save the juice. You can always stir a little of the juice back in later if its too thick so you dont overdo it.

3) Fold the whipped topping in gently with a rubber spatula, not a whisk, or you’ll deflate the whole thing and end up with a dense mess. Also using a cold bowl and cold spatula helps keep it fluffy.

4) Make it a few hours ahead or the day before for best flavor but add extra mini marshmallows right before serving cause they tends to get soggy after long chilling. Cover the surface with plastic wrap touching the salad to stop a skin from forming.