A quick and easy dessert salad, made with fruit, pudding mix, non-dairy topping, chopped pecans, and topped with a pinch of nuts, coconut and Maraschino cherries.
Pineapple Orange Fluff
Okay, seriously. How can you not love a fluff? Easy to throw together. So creamy and delicious! There are lots of different variations on it these days, but the standard base ingredients usually include some kind of fruit, a complimentary flavor of pudding mix and non-dairy topping (aka Cool Whip) at minimum. I typically like to add mini marshmallows and chopped pecans also.
Three of the most popular versions, and my personal favorites, are pistachio, orange and pineapple, although there are a multitude of variations left only to the imagination! Some recipes these days use pie filling, some sweetened condensed milk, cottage cheese, some use Jello instead of pudding, some use sour cream, some even use flavored coffee creamers or extracts.
Although I love the plain pineapple version, next to Watergate Salad, this combination of pineapple and mandarin oranges is my favorite.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step by step pictures below. Here's how to make it!
Drain the pineapple and oranges, but reserve the juice. Whisk together the juice and pudding mix until well blended and thickened. Gently fold in the Cool Whip. Add the pineapple, oranges, marshmallows, and pecans. Cover and refrigerate at least one hour or preferably overnight. Scoop into individual serving bowls {affil link} and garnish with shredded sweet coconut, chopped nuts and/or Maraschino cherries, if desired.
Drain the pineapple and oranges, but reserve the juice. Whisk together the juice and pudding mix until well blended and thickened. Gently fold in the Cool Whip. Add the pineapple, oranges, marshmallows, and pecans. Cover and refrigerate at least one hour or preferably overnight. Scoop into individual serving bowls {affil link} and garnish with shredded sweet coconut, chopped nuts and/or Maraschino cherries, if desired.
For more of my favorite fruit salads, check out the collection on my Pinterest page!
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Recipe: Pineapple Orange Fluff
©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 1 hour | Yield: About 2-1/2 quarts
Ingredients
Instructions
- 1 large (20 ounce) can crushed pineapple, in syrup drained - reserve the juice
- 1 (11 ounce) can mandarin oranges, drained - reserve the juice
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (8 ounce) tub non-dairy topping (like Cool Whip), thawed
- 1 cup miniature marshmallows
- 1/2 cup chopped pecans or walnuts, optional
- For Garnish: Shredded coconut, pretzel bits, additional chopped nuts and/or Maraschino cherries, optional
Drain the pineapple and oranges, but reserve the juice. Whisk together the juice and pudding mix until well blended and thickened. Gently fold in the Cool Whip. Add the pineapple, oranges, marshmallows, and pecans. Cover and refrigerate at least one hour or preferably overnight. Scoop into individual serving bowls {affil link} and garnish with shredded sweet coconut, chopped nuts and/or Maraschino cherries, if desired.
Cook's Notes: Yes, lower sugar and lower fat puddings and Cool Whip work fine!
Source: http://www.deepsouthdish.com
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