Creamy Mandarin Orange Fluff Salad
Prep Time: 15 minutes
Cook Time: None
Chill Time: At least 2 hours
Servings: 8
Ingredients
1 package (3.4 oz) instant vanilla pudding mix
1 cup cold milk
1 container (8 oz) whipped topping, thawed
1 can (20 oz) crushed pineapple, thoroughly drained
2 cans (11 oz each) mandarin oranges, drained, plus a few segments for topping
1 cup sweetened shredded coconut
1 cup mini marshmallows
Instructions
Step 1: Drain the fruit. Pour the crushed pineapple into a fine-mesh strainer and press it gently with the back of a spoon to remove excess juice. Drain both cans of mandarin oranges. Set aside several attractive orange segments for the topping. Good draining is the most useful step for keeping the finished salad creamy instead of runny.
Step 2: Make the pudding base. Add the instant vanilla pudding mix and cold milk to a large mixing bowl. Whisk for about 2 minutes, until the powder has dissolved and the mixture begins to thicken. Use instant pudding mix as listed; a pudding mix that requires cooking will not set properly with this method.
Step 3: Add the whipped topping. Spoon the thawed whipped topping into the pudding. Fold it in gently with a spatula, scraping the bottom and sides of the bowl until the mixture looks evenly creamy. Folding, rather than vigorous stirring, helps keep the texture light.
Step 4: Add the pineapple, coconut, and marshmallows. Fold the thoroughly drained crushed pineapple into the creamy base. Add the sweetened shredded coconut and mini marshmallows, then stir gently until they are distributed throughout.
Step 5: Fold in the oranges. Add the drained mandarin oranges last. Use a few broad, gentle folds so the segments remain mostly intact. Some will separate naturally, which gives the salad its orange-streaked appearance.
Step 6: Chill. Transfer the mixture to a serving bowl or a covered container. Place the reserved mandarin segments on top. Cover and refrigerate for at least 2 hours. During this time, the pudding thickens further and the marshmallows soften.
Step 7: Serve cold. Give the salad a gentle stir if any liquid has settled around the edges, taking care not to crush the fruit. Serve with a large spoon.
Tips
Drain the pineapple thoroughly. Crushed pineapple holds a surprising amount of liquid. Let it sit in the strainer for a few minutes, then press lightly. If too much juice goes into the bowl, the salad may look firm at first but loosen as it chills.
Handle the oranges gently. Mandarin oranges are delicate, especially after canning. Drain them without pressing, and add them after the other ingredients are mixed. This leaves more whole segments visible in the finished dish.
Thaw the whipped topping in the refrigerator. It should be soft enough to fold but still cold. If it is partly frozen, it may leave lumps; if it becomes warm, the salad can lose some of its airy texture.