Orange Fluff Food

ORANGE FLUFF

Steps:

• In a large bowl combine orange Jello mix and boiling hot water. Use a whisk to stir until all Jello is dissolved. Add cold water and mix. Use a rubber spatula to scrape around the sides of the bowl. Cover bowl with plastic wrap and place in the refrigerator for 15-20 minutes.
• Remove from the refrigerator and whisk in dry instant vanilla pudding mix. Use the rubber spatula to scrape sides of the bowl again to ensure all jello and pudding are dissolved. Cover bowl with plastic wrap and place back in the refrigerator for another 15-20 minutes.
• Remove bowl from the refrigerator and gently fold in mandarin oranges, cool whip, and marshmallows. Cover bowl with plastic wrap and place back in the refrigerator for at least 1 hour, or until ready to serve.

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.

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.

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 FLUFF MOLD

Steps:

• Mix gelatin and Jell-O with cottage cheese. Fold in Cool Whip; add oranges and pineapple. Pour into mold and refrigerate.

PINEAPPLE & MANDARIN ORANGE FLUFF

Steps:

• In a large bowl, mix cottage cheese and jell-o mix.
• Drain juice from oranges and pineapple, then add to ingredients.
• Add in the cool whip a little at a time.
• Refrigerate overnight is best.

MANDARIN ORANGE FLUFF DESSERT

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP and oranges.
• Refrigerate 30 min.
• Stir in marshmallows just before serving; sprinkle with crushed grahams.

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 SALAD

Steps:

• In a large bowl, combine cottage cheese and orange Jell-O, mix well.
• Stir in oranges, pineapples, pecans and marshmallows. Fold in Cool Whip.
• Refrigerate for at least 30 minutes. Serve chilled!

SUGAR-FREE ORANGE FLUFF

Steps:

• Dissolve Jell-O in boiling water. Add pudding and cold water.
• Chill in refrigerator 30-45 minutes.
• When pudding mix is thick, fold in Cool Whip and oranges. Chill until serving time.

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!

MANDARIN ORANGE FLUFF

Steps:

• Drain Mandarin Oranges and pineapple. Mix all ingredients together and refrigerate for 1 hour. Serve chilled.

ORANGE FLUFF JELLO SALAD RECIPE

Steps:

• Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about 4-5 hours).
• Beat until creamy.
• Fold in whipped cream, marshmallows, and fruit. Scrape the sides of the bowl to get all the fluff mixture together. Chill about an hour before serving.

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.

ORANGE FLUFF SALAD

Steps:

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