Creamy Orange Fluff Food

ORANGE FLUFF SALAD

Steps:

• Mix HOT water and Jello in a medium size bowl. Stir until dissolved and allow to cool for 15 minutes.
• Add Vanilla Pudding to Jello Mixture and stir to combine. Allow to cool in refrigerator for 15 minutes.
• Add Whipped topping to pudding and jello mixture and stir to combine.
• Stir in Marshmallows and drained Mandarin Oranges . Stir.
• Keep refrigerated until ready to serve. Enjoy

CREAMY ORANGE FLUFF

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in oranges, pineapple and orange juice concentrate. Coat a 13-in. x 9-in. dish with cooking spray; add gelatin mixture. Chill until firm. , In a large bowl, beat cream cheese until smooth. Gradually add milk and pudding mix; beat until smooth. Spread over orange layer. Chill until firm.

ORANGE FLUFF SALAD

Steps:

• Place sour cream in a large bowl. Sprinkle with gelatin and stir until blended. Fold in the oranges, pineapple and whipped topping. Sprinkle with marshmallows if desired.

ORANGE FLUFF I

Steps:

• Combine the well drained oranges and pineapple in a large bowl and mix together with the cottage cheese. Add the dry orange flavored gelatin powder and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour.

CREAMY ORANGE FLOAT

Steps:

• Add the ice cream to a large glass and top with some orange soda and whipped cream.

CREAMY FRUIT FLUFF

Steps:

• PLACE pineapple with juice in microwave-safe medium bowl. Microwave on HIGH for 1 minute. Add both flavors gelatin powder and stir for 1 minute or until dissolved. Chill 15 minutes.
• STIR in preserves. Fold in 2 cups whipped topping. Chill for 1 hour or until firm.
• SERVE in small custard cups topped with a dollop of whipped topping.

ORANGE FLUFF

Steps:

• Bring 3 cups water to a boil. When boiling, whisk in jello and puddings. Boil for 1 minute. Remove from heat and cool completely.
• Once orange mixture is cool, stir in pineapple, mandarin oranges, and cool whip.
• Refrigerate until completely set.
• NOTE: You could easily make this low-cal by substituting sugar free cool-whip, jello, and puddings.

ORANGE CREAM FUDGE

Steps:

• Grease a 9 x 13 inch pan.
• In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
• To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
• Chill for 2 hours, or until firm, and cut into squares.

CREAM CHEESE ORANGE FLUFF

Steps:

• Mix cream cheese and undrained pineapple (I usually drain it a little.) Mix real good.
• Add oranges, nuts mix, then fold in Cool Whip.
• Refrigerate, yes that's it!

LOW CARB ORANGE FLUFF

Steps:

• Combine the boiling water with the Jello powder, add the diet soda and chill until partially set.
• Beat the cream cheese until fluffy and then gradually add the partially set Jello to the cream cheese.
• Beat the whipping cream with the sweetener to soft peaks and then fold into the gelatin mixture.
• Cover and chill until firm.

ORANGE FLUFF CAKE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Have ready an ungreased 10-inch tube pan with a removable bottom. Don't use a nonstick surface pan.
• Sift the flour, 1/2 cup sugar, baking powder and salt into a medium bowl. Form a well in the center and add the melted butter, 1/3 cup orange juice, 1 teaspoon orange zest, egg yolks and vanilla. Beat for 1 to 2 minutes with an electric mixer.
• In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• Pour batter into the ungreased tube pan. Bake for 60 to 75 minutes, until the top springs back when lightly touched and a toothpick inserted comes out clean. Immediately invert and let the cake hang upside down until completely cool.
• Turn right side up and run a sharp knife around the edge to separate the cake from the pan. Remove sides. Run a knife around the center tube and under the cake; remove the pan bottom. Turn the cake right side up on a serving plate.
• To make the glaze: In a small bowl combine the confectioner's sugar, 2 tablespoons orange juice, and 2 teaspoons orange zest. Spread over the top of the cake, letting some drip down the sides. Let stand at room temperature until glaze has set, about one hour.

CREAMY ORANGE GELATIN

Steps:

• In a large bowl, dissolve gelatin in boilingn water. Stir in ice cream and orange juice until blended. Chill until partially set.
• Fold in oranges. Pour into two 6 cup ring molds coated with cooking spray. Refrigerate overnight or until firm. Just before serving, unmold.

CREAMY ORANGE DRINK

Steps:

• In a small bowl, combine 3 cups orange juice, vanilla, and the pudding and whipped topping mixes; beat until smooth. Stir in remaining orange juice. , Pour into chilled glasses; serve immediately.

ORANGE FLUFF II

Steps:

• Spray one 9x13 inch pan with non-stick cooking spray.
• Combine the gelatin and boiling water, stir until dissolved. Add the mandarin oranges, pineapple and orange juice; pour into prepared pan and refrigerate until chilled.
• Beat together the pudding, cream cheese and milk. Spread over gelatin and refrigerate until chilled.

CREAMY ORANGE FLUFF

Steps:

• In a bowl, dissolve gelatin in boiling water.
• Stir in oranges, pineapple and orange juice concentrate.
• Coat a 13x9x2 inch dish with nonstick cooking spray; add gelatin mixture.
• Refrigerate until firm.
• In a mixing bowl, beat cream cheese until light.
• Gradually add milk and then pudding mix; beat until smooth.
• Spread cream cheese mix over orange layer.
• Chill until firm.

ORANGE FLUFF

Steps:

• Stir together pudding mix and 2 cups of water.
• Microwave on high 7 minutes, stirring halfway through.
• Stir in Jell-O, pineapple, and undrained oranges.
• Refrigerate until almost set, fold in cool whip and chill until ready to serve.

CREAMY ORANGE GLORIOUS

Steps:

• In a blender, combine orange juice concentrate, cream, carbonated water, confectioners' sugar, vanilla and ice. Blend until smooth. Pour into glasses and serve immediately.