Orange Creamsicle Fluff Salad


1 package (3.4 oz) of instant vanilla pudding mix

1 cup of whole milk

1 can (11 oz) of mandarin oranges, drained

1 tub (8 oz) of whipped topping (like Cool Whip), thawed

2 cups of mini marshmallows

½ cup of shredded coconut (optional)

1 teaspoon of vanilla extract

Additional mandarin oranges and whipped topping for garnish (optional)


Prepare the Pudding Base: In a large mixing bowl, whisk together the instant vanilla pudding mix and whole milk until well combined. Let it sit for about 5 minutes until it slightly thickens.

Fold in the Whipped Topping: Gently fold the thawed whipped topping into the pudding mixture until fully incorporated. Be careful not to deflate the whipped topping too much to keep the fluff light and airy.

Add the Oranges: Fold in the drained mandarin oranges carefully, ensuring they are distributed evenly throughout the mixture without breaking them up too much.

Incorporate Marshmallows and Coconut: Add the mini marshmallows to the mixture, along with the shredded coconut (if using), and fold gently to combine.

Add Vanilla Extract: Stir in the teaspoon of vanilla extract, blending well to ensure the flavor is evenly distributed throughout the dessert.

Chill: Cover the bowl with plastic wrap and refrigerate the Orange Creamsicle Fluff Salad for at least 1 hour, or until it’s chilled and set. This will help the flavors meld together and give the salad a firmer texture.

Serve: Once chilled, give the salad a gentle stir and serve in dessert bowls. If desired, garnish with additional mandarin oranges and a dollop of whipped topping right before serving.


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