Orange Fluff Jello Salad Recipe

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5 from 4 votes
Published: November 16, 2020Updated: March 9, 2021Author: Elyse Ellis
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Whether you serve it as a side dish or a light dessert, our Orange Fluff Jello salad is creamy and delicious. Made with jello, pudding, cool whip, and fruit, it's always a crowd favorite.
Orange Fluff Jello Salad Recipe

This classic Orange Fluff Jello Salad is delicious as a side or as a dessert.

With a mixture of pudding, jello, marshmallows and cool whip, it’s light, creamy, and fluffy all at the same time.

We add in mandarin oranges and bananas for a fruitier flavor and whether you’re taking it to a party, feeding a crowd, or looking for an easy side dish – it feeds a BIG group.

Why is this salad called “fluff”?

With the cool whip and marshmallows, this salad is perfectly light and fluffy – hence the name “fluff.”

With the creamed pudding and jello mixture added in, it makes the texture even fluffier.

Love Jello salads? Try our Raspberry Cream Cheese Jello! It’s a family favorite!

large scoop of orange jello fluff salad

Ingredients needed for Orange Jello Fluff Salad:

  • Cook and Serve vanilla pudding (do not use instant pudding)
  • orange jell-o
  • water
  • Cool Whip
  • mini marshmallows
  • mandarin oranges
  • 3 bananas

Can I use instant pudding?

We recommend only using Cook and Serve pudding with this recipe. It doesn’t set up as well, stay together as long, or have quite as creamy of a texture if you use instant pudding.

orange jello in a white bowl being mixed with electric mixer

Can I make this with sugar-free jello and pudding?

We have never tried making this recipe with sugar-free jello or pudding, but according to some of our reader comments below, it will still work.

If you try it, leave us a comment below and let us know!

How far in advance can I make this recipe?

We would not recommend making this further in advance than the morning you’re planning on eating it. The mandarin oranges tend to release moisture the longer they are in the salad, so it starts getting runny after too long.

If you want to make it the day before, we would recommend just doing the first step of the recipe (mixing together the jello mix, pudding mix, and water and letting it set up in the fridge).

cool whip, oranges, and marshmallows being mixed together in a big bowl

Do I prepare the jello or pudding mixture before adding them to the recipe?

No. The recipe requires just the mix (the powder packet) of both the Jello and the pudding. Do not prepare the jello or pudding as listed on their boxes.

dry pudding mix and dry jello mix in a sauce pan
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Try one of our other fruit salads:

Serves: 10

Orange Fluff Jello Salad Recipe

5 from 4 votes
Whether you serve it as a side dish or a light dessert, our Orange Fluff Jello salad is creamy and delicious. Made with jello, pudding, cool whip, and fruit, it's always a crowd favorite.
Prep Time 10 mins
Cook Time 5 mins
Chill Time 5 hrs
Total Time 5 hrs 15 mins
Print Pin

Ingredients

  • 4.6 ounces Cook n Serve vanilla pudding mix (1 large box – not instant pudding)
  • 6 ounces orange Jell-o (1 large box)
  • 3 cups water
  • 16 ounces Cool Whip (thawed)
  • 5 ounces mini marshmallows (about half the bag)
  • 22 ounces canned mandarin oranges (2 small cans; drained)
  • 3 bananas (sliced; add right before serving so they don't turn brown in the fridge)

Instructions

  • 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 Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

Notes

  • We would not recommend making this further in advance than the morning you’re planning on eating it. The mandarin oranges tend to release moisture the longer they are in the salad, so it starts getting runny after too long.
  • If you want to make it the day before, we would recommend just doing the first step of the recipe (mixing together the jello mix, pudding mix, and water and letting it set up in the fridge), then add in the Cool Whip and fruit on the day that you plan on eating it.
  • We recommend only using Cook and Serve pudding with this recipe. It doesn’t set up as well, stay together as long, or have quite as creamy of a texture if you use instant pudding.
  • Sometimes I also add a can of drained pineapple tidbits to this recipe – it’s a delicious addition!

Nutrition

Calories: 282 kcal · Carbohydrates: 64 g · Protein: 4 g · Fat: 2 g · Saturated Fat: 1 g · Cholesterol: 7 mg · Sodium: 213 mg · Potassium: 261 mg · Fiber: 2 g · Sugar: 50 g · Vitamin A: 920 IU · Vitamin C: 24 mg · Calcium: 60 mg · Iron: 1 mg

Equipment

  • Electric Mixer
  • Large Mixing Bowl

Recipe Details

Course: Dessert, Side Dish
Cuisine: American
Author: Elyse Ellis

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  1. Stephanie says:
    December 29, 2011
    Wow! So coincidental that you should post the Orange Fluff Jello salad. I made something very similar to this but used orange sherbet as an added ingredient,mandarin oranges,pineapple tidbits, and maraschino cherries.I am falling in love all over again with these kinds of salads. I remember as a youth enjoying salads like this from buffet type restaurants and thought they were the best thing on the menu. I cannot go without serving one to my guests now. Thanks for posting this!~
    Reply
    • Mary says:
      July 4, 2013
      I made this just as it said to and this dessert was just to die for. I got a lot of raves about it. It's light and cool and just delightful. This recipe is a *Keeper*! Thank you Six Sisiters for sharing! :-D
      Reply
    • Jen says:
      March 15, 2018
      Can someone please tell me how much water with the jello and pudding combo??
      Reply
      • Dakota says:
        June 22, 2020
        3 cups of water
        Reply
    • MINNIE MOOTER says:
      August 30, 2019
      can you use the fruit juice instead of the water
      Reply
      • Donnella says:
        July 10, 2020
        I love this salad. I am the only one eating it though so I don't put the fruit in until I eat some. Stays fresher longer this way and doesn't get soupy.
        Reply
  2. Jan says:
    December 29, 2011
    My mom always used pistachio pudding, minus oranges and bananas.... Yum. Memories. :)
    Reply
    • LaDonna says:
      July 31, 2013
      Yes that's called Watergate salad and it has nuts in it, I think pecans. That's my very favorite. But this one is good too.
      Reply
      • R says:
        October 30, 2013
        This is always requested for family gatherings, we call it "green stuff" :)
        Reply
  3. Lindsay says:
    December 30, 2011
    Oh my goodness, this is one I have got to try! Thanks for posting this! Have a lovely New Years!
    Reply
    • LaDonna says:
      July 31, 2013
      Wow just made this its super yummy. Can't wait to let it sit over night and eat more tomorrow, it will be even better tomorrow then the marshmellows will get really soft and the favors will merry together even better.
      Reply
  4. Rachael S says:
    December 30, 2011
    My grandma used to make this for us, I LOVE it!! Thank you for posting this, now I can make it for myself!!
    Reply
  5. Paige @ The Crunchy Mamacita says:
    December 30, 2011
    This is very similar to what I make except mine has buttermilk (I know that sounds weird) in it. It is tart and delicious!
    Reply
  6. sady wirtz says:
    January 1, 2012
    looks great- can't wait to try it
    Reply
  7. Anonymous says:
    January 2, 2012
    My mom used to make this jello salad every Thanksgiving! I love this stuff!
    Reply
  8. Anonymous says:
    January 3, 2012
    Do you think there's a way to use instant pudding instead of the cooked kind? I only ask because that's what I have on hand and I want to make it NOW! lol.
    Reply
    • Chrissy says:
      July 20, 2013
      I only had instant on hand too.... Ill let you know how it turns out!
      Reply
      • Sarah says:
        July 30, 2013
        I used instant pudding because I bought it by mistake, it turned out fine. It's just a little bit softer, I don't really think it ever set properly. The kind my grandmother makes is really firm but still airy and fluffy, I'm not sure if it's just a different recipe or if it's because I used the instant pudding!
        Reply
        • Anna says:
          October 20, 2016
          I don't understand the pudding addition. Do you cook the pudding or just add the dry pudding to the pot?
          Reply
          • Dakota says:
            June 22, 2020
            Dry pudding in pot with the Jello powder and 3c water.
  9. OCCricut says:
    January 4, 2012
    This sounds so yummy!!! Can't wait to try!
    Reply
  10. Camille says:
    January 5, 2012
    @Anonymous- we have never made it using Instant Pudding- our mom always said that Cook and Serve was the one to use, so we have never tried it using Instant! If you try it, let us know! :)
    Reply
    • Diane says:
      January 22, 2013
      The instant pudding is too thin and runny for this. It never firms up enough to help this salad set up well.
      Reply
      • Sharon says:
        May 26, 2013
        If making with instant pudding...did you still boil it? I can't see why it wouldn't still set with the instant as long as it was still boil so the jello would set? Just curious? Anyway, I am making it today!! I have made something similar only instead of the pudding it called for cottage cheese. I loved it. but some of my family do not like cottage cheese. So I'm going to try this hoping it's a hit with everyone!!
        Reply
        • Cyd says:
          June 1, 2013
          This recipe only uses Cook n Serve pudding.
          Reply
          • Kathy says:
            December 21, 2013
            I made a similar recipe 1 cup boiling water, 1 pkg sugar free berry blue jello. stir until jello dissolved. Add 1/3 cup cold water. Place in frig 30 min. Add 1 pkg sugar free vanilla instant pudding whisk or use mixer for 2 min. (turns green) Let set 5 min to thicken. Fold in 2 cups thawed strawberries(no sugar added,cut into smaller pieces). Fold in 8 oz pkg thawed cool whip(do not completely mix together, leave a marbled effect) Very holliday looking(red & green & white)
      • Sharon Viar says:
        February 5, 2015
        I use the same ingredients except I used instant pudding and never had any problems. Set up just fine.
        Reply
        • Ellen says:
          July 6, 2015
          I have never used the cooked pudding and I do not use boiling water for the jello. I add the pudding and the jello mix to a bowl..mix in the pineapple (undrained), then I add sour cream and fold in the cool whip and mandarin oranges. Sets up perfect!
          Reply
  11. Kellyd8421 says:
    January 7, 2012
    @Anonymous - If you want to make it without cook and serve pudding, leave the pudding out altogether and use the orange jello only, much like the Pistachio Fluff this is very popular.
    Reply
  12. Kylee says:
    January 11, 2012
    wait, so do you still add the milk for the pudding or is it just the boxes and the water?
    Reply
  13. The Hills Family says:
    January 11, 2012
    Hey there!
    No milk. Just the jello and water.:)
    Reply
  14. Kylee says:
    January 11, 2012
    Thanks! I ended up adding some vanilla yogurt and it turned out delicious too! Thanks for the yummy recipe!
    Reply
  15. Photography by Nichole Ferrari says:
    January 16, 2012
    Do you drain fruit?
    Reply
  16. The Ellis' says:
    January 16, 2012
    @Nichole,

    Yes, you drain all of the fruit. Thanks! :)
    Reply
  17. Angela says:
    January 19, 2012
    Omgosh I have looked for this recipe for years!!! I used to have it at church lunches and have craved it forever. The only recipes I could find called for mayo............yuck!!!

    Thanks SO much for posting this recipe!
    Reply
  18. HHolly says:
    January 21, 2012
    Made this today using sugar free fat free instant jello pudding and sugar free jello. Instead of cooking this with the water, I just put all of it into my blender. Then I added fruit packed in it's own juice and left out the marshmallows. It really lowered the calories and still tasted wonderful. Thanks for the original recipe that I could tweak for me.
    Reply
  19. denise says:
    January 22, 2012
    I've made this too, but my recipe calls for instant pudding, so it comes together very quickly. I also add chopped walnuts.
    Reply
  20. Andersen Girlie says:
    March 9, 2012
    totally trying this on sunday!! sooo excited! it also is similar to a fruit salad my mom makes. we'll see how it turns out! Thanks!!
    Reply
  21. nfaband says:
    March 14, 2012
    I'm so making this for my Easter dinner this year. My mom used to make something like this years ago, but at before she served it she used to stir in some cottage cheese, I think I'll like your version better. Thanks for sharing.
    Reply
  22. Vickie and Chris says:
    March 16, 2012
    This sounds so yummy and I would like to make it but one thing I cant substitute here in Australia is Cool Whip as I don't know what it is, can you give me an idea what it is so I can try and find something similar here
    Thanks for sharing. I am about to have a good look around your site now.
    Reply
    • DOLORES says:
      April 15, 2013
      I would use heavy whipping cream in place of it. Whip it up before adding. Cool whip is just a fake heavy cream mixture. As someone who likes REAL foods, I would use the heavy cream. Someone on here used yogurt too and said it worked. Worth a try! Good luck down under!
      Reply
  23. Vickie and Chris says:
    March 16, 2012
    This sounds so yummy and I would like to make it but one thing I cant substitute here in Australia is Cool Whip as I don't know what it is, can you give me an idea what it is so I can try and find something similar here
    Thanks for sharing. I am about to have a good look around your site now.
    Reply
    • Guan Chiang Khor says:
      July 25, 2012
      hi, just wondering what do you use to substitute Jell-O vanilla?
      Im in Australia, Brisbane, and cant seem to find Jell-o around.
      Reply
  24. Alison says:
    March 17, 2012
    Cool Whip is a brand of whipped topping that is found in the frozen section here in the US. You could use whipping cream sweetened with a little sugar if there isn't anything like that where you live.
    Reply
  25. Vickie and Chris says:
    March 18, 2012
    Thanks Alison. I will use whipping cream and I am sure it will be very tasty. Think we may have something similar to what you have but its in a aerosol can here and I don't like it so fresh cream will definitely be a substitute.
    Reply
  26. Carla - Cobweb Corner says:
    April 1, 2012
    Going to try this for Easter dinner. Thanks for the idea. I'm assuming making it the night before is fine??
    Reply
    • Six Sisters says:
      April 2, 2012
      Hi Carla,

      You can definitely make this the night before, but I would leave the bananas out until before serving so they don't turn brown. Thanks!
      Reply
  27. Marilyn Sjoberg says:
    April 5, 2012
    Gathering the ingredients now to take in to a family fostering 6 teen boys... thinking I might to double this. I remember it being so yummy and refreshing. Thanks
    Reply
  28. Pardo_Teach says:
    April 7, 2012
    I am going to make this but forgot to pick up the pineapple . . .sooooo I am going to put in grapes, lets hope it works . . hahaha
    Reply
  29. Leslie says:
    April 7, 2012
    I've got it chilling in the fridge right now... used instant pudding, added it after mixing the jello into the boiling water. Will let you know how it turns out!
    Reply
  30. tennymj says:
    April 7, 2012
    Just half to say my hubby hates jello salad we have been married tgirteen happy byears never could get him to eat it i made this for easter sunday he took a bite and said wow i really like this one...thanks for posting this for my pickey eater lol now if i can get him to eat cantelope....
    Reply
  31. Jena Lei says:
    April 10, 2012
    my mama always made something similar to this called watergate salad
    1 box lime jello
    1 tub cool whip
    about 10 marshmellows cut up (or equal amount of minis)
    1 cup pecans
    1 med can crushed pineapple
    3/4 boiling water
    optional cottage cheese, really not much difference with/without

    just made a double batch sunday night :)
    Reply
  32. SwampCatNana says:
    April 11, 2012
    Throw in coconut and you have Ambrosia! Very old dessert.
    Reply
  33. sweetpea3829 says:
    April 23, 2012
    What size jello and pudding packages? By large box, do you mean the 6oz size?
    Reply
    • Six Sisters says:
      April 23, 2012
      Hi!

      Sorry about that. Yes, use the 6 oz. size boxes. Thanks!
      Reply
  34. Angela says:
    April 28, 2012
    I tried this recipe and it's amazing! I am trying different flavors tonight for fun. Strawberry and banana jello with banana cream pudding, and mandarin oranges with strawberries and bananas! :)
    Reply
  35. debi53 says:
    May 9, 2012
    We have almost the same recipe handed down in our family, too!

    Orange Fluff
    1 box cook and serve Vanilla Pudding
    1 box orange jello
    1 box Tapioca
    (all of these are small boxes)
    3 cups water
    Mix these together in saucepan and bring to a boil, cooking til thick. Cool. When completely cool add:
    1 15 oz. can mandarin oranges, drained
    1 small container of Cool Whip
    Mix thoroughly and refrigerate overnite, if the kids can wait that long!!

    I usually have to double this recipe when we get together, enjoy.
    Reply
    • debi53 says:
      May 9, 2012
      Sorry, I should have said Tapioca Pudding
      Reply
  36. Rachel says:
    May 15, 2012
    I made this recipe for my husband to take to work for a potluck, and he's been asked for the recipe several times, and there are requests that he bring it for their next party. We love it at home, too!
    Reply
  37. K says:
    May 24, 2012
    For a bbq w 15 people do you think it shoukd be doubled?

    -karlie
    Reply
    • Mercedes says:
      April 17, 2020
      Yes, I would double that recipe for 15 people.
      Reply
  38. Callie Visek says:
    June 1, 2012
    debi53: My mom uses tapioca in her orange fluff salad too! It is one of my favorite sweet sides for any holiday get together!
    Reply
  39. Internet Marketing Business Renee' says:
    June 2, 2012
    Sounds so good, will have to try it soon! My mother-in-law used to make what she called a 5-cup salad that I think you'll like, too. My husband doesn't like sour cream, but this is an exception to that rule...he loves the stuff!! :)

    Mama Jo's 5-Cup Salad
    1 small tub sour cream
    1 regular size can crushed pineapple and juice (don't drain)
    1 pkg chopped pecans
    1 large pkg coconut
    1 large pkg mini marshmallows

    Stir the sour cream and pineapple (with juice) together.
    Stir in the chopped pecans
    Alternately stir in 1/3 of marshmallows and coconut and stir. Repeat until you have incorporated all of the marshmallows and coconut in the mixture.
    Refrigerate and enjoy!
    Reply
  40. Deborah says:
    June 19, 2012
    I made this for Fathers Day and I doubled the recipe but forgot to double the cool whip. I turned out good but was a deep orange color and set up more like jello than fluffy. Everyone loved it anyways. Thanks for the recipe next time I will make it right.
    Reply
  41. Nickibocker says:
    June 19, 2012
    I love this stuff and am glad I finally found someone else who calls it Orange Fluff. I get such strange looks when I call it that. I make mine similar, but without the pineapples, marshmallows, or bananas so I get the strong orange flavor. And I use instant pudding. 1 cup hot water and 1 cup cold water like you do in jello. Deliscious!
    Reply
  42. miss.kyla.renae says:
    June 28, 2012
    this is my go to recipe these days , thanks so much :)
    Reply
    • Shelly says:
      December 13, 2013
      I just posted info about this same version below - this is how we do it too! It's faster than cooking the Jell-o and SLIGHTLY healthier, what with the cottage cheese and no marshmallows.
      Reply
  43. Kathy Ennis says:
    July 6, 2012
    I make something similar to this and it is sooooo goooood. I call it Orange Fluff also.
    1 small bowl of Cool Whip
    2 small boxes of orange jello
    1 large can crushed pineapple, well drained
    1 can mandarin oranges, well drained
    1 16 oz container of cottage cheese

    Mix well and enjoy.
    Reply
    • Unknown says:
      November 15, 2012
      Thats exactly how I make it too! I have never heard of using pudding in it! Thats a new one- might be good but not as simple as this recipe and its sooo good! :)
      Reply
    • Victoria says:
      November 23, 2013
      This is the one! I was just thinking I couldn't ask mom this year how she made this because she past away in February. Thanks for sharing this recipe!
      Reply
  44. j.hulett says:
    August 2, 2012
    I make this with peach jello! :o)
    Reply
  45. michelle thom says:
    August 20, 2012
    mmmm would love to try this but these ingredients aint available here. If any1 in Australia has a similar recipe please share it with me
    Reply
    • Maopa Lutui says:
      April 9, 2013
      Use the Edmonds custard mix if you don't have
      Jell-O pudding mix there. Work great!
      Reply
  46. SweetPea says:
    December 23, 2012
    Thanks for the recipe and sharing with everyone! I make Ambrosia, which is a very old recipe, but is a tradition in my family
    Reply
  47. The HOME GIRL says:
    February 3, 2013
    Hi Six Sisters! I just wanted to let you know I found your recipe on Pinterest and am making it for my family for one of our "Sunday Family Dinners" Thanks for posting it! Can't wait to try it!
    Reply
  48. StacieJayne says:
    March 2, 2013
    I can see this having all KINDS of flavor combinations! Just imaging using CHOCOLATE pudding with either RASPBERRY or CHERRY gelatin, and adding in fresh raspberries and maybe some shavings of white chocolate. Or adding in toasted coconut, almonds and/or pecans! I'm using lime gelatin for our family's get-together tomorrow, since it's already March, and the theme is "green food"! :D
    Reply
  49. Katie says:
    March 29, 2013
    My in-laws looove this recipe and I'm asked to make it a few times a year for different get togethers, including Easter this weekend! Would you mind if I added it to my blog as a Family Favorite recipe if I include your site name as the source? Looking forward to making it again tomorrow for the in-laws!
    Reply
    • Six Sisters says:
      March 30, 2013
      Sure, that would be fine. :)
      Reply
  50. GrandmaSid says:
    March 29, 2013
    I think you could also make this with strawberries!
    Reply
    • Six Sisters says:
      March 30, 2013
      We love this with fresh strawberries!
      Reply
  51. Phyllis says:
    April 12, 2013
    I think someone on Facebook is copying your photos and recipes. Here is a link to the one I saw.
    Reply
  52. Barb Mccallister says:
    April 17, 2013
    Do u cook the puudding first and then add the jello and water
    Reply
    • Six Sisters says:
      April 17, 2013
      Don't cook the jello first. Just mix together the box of pudding, box of jello, and water together.
      Reply
      • Ellen says:
        July 6, 2015
        The recipe I use is very similar. I use sugar free EVERYTHING, pudding, jello and cool whip. I mix the UNDRAINED crushed pineapple with the dry pudding and jello mix . Then I add a pint of sour cream. (low fat) I fold in the cool whip and drain and add the mandarin oranges. It sets up perfect (well, it would if I would leave it alone long enough) :)
        Reply
  53. Eden @ Evergreeneden says:
    May 26, 2013
    Thank you so much The Happy Baker! I have been looking EVERYWHERE for your particular version of the recipe; it's exactly like one I got from the person who made the salad when I first tried it, but she just said it out loud and we were at a party with no paper or pens... I tried to memorize it ;) and failed miserably (mom of three, that'll do it!) So thank you, thank you, THANK YOU!!! My whole family is ecstatic. :D We're having it tonight to celebrate Memorial Day weekend. You can bet I'll be perusing your blog continually after this!
    Reply
  54. Jeff Greer says:
    June 2, 2013
    Made this for a cookout was the absolute hit of the party
    Reply
  55. Chelsie says:
    July 1, 2013
    How many servings is this recipe? I plan to make it for a Fourth of July cook out
    Reply
    • Cyd says:
      July 2, 2013
      This makes about 8 to 10 servings! Have a great 4th of July!
      Reply
  56. pam says:
    July 3, 2013
    making this now, but receipe doesn't say if you drain the cans of fruit or not, HELP?
    Reply
    • Cyd says:
      July 5, 2013
      For sure drain the fruit. We made the changes to the recipe. Thanks for drawing that to our attention. :)
      Reply
  57. Donna says:
    July 4, 2013
    Thanks so much for the recipe! I did not have vanilla pudding so I used quick cooking tapioca...worked out great as a substitution. I will definitely make this one again...and will use the vanilla pudding for the extra creamy consistency.
    Reply
  58. Bri says:
    July 31, 2013
    I LOVED this. I've made it a few times now and it is a real hit! Last time I made it I put some crushed walnuts in it and really liked it that way too.
    Reply
  59. Kim Tibben says:
    August 4, 2013
    Only one word is needed to describe this recipe, FANTASTIC!!!!
    Reply
  60. Isis Espino says:
    September 28, 2013
    I make this recipe and add, pecans and cottage cheese, its soooo good!
    Reply
  61. Tina C. says:
    October 19, 2013
    Looking forward to giving this a try it looked so good when someone had posted it that I had to try it. Thanks
    Reply
  62. Chef Marshall A. GOldstein says:
    November 13, 2013
    Many years ago when I was a kid, my mom used to make what we call in our family "the Fluff". While There are many recipes out there for just about everything we eat, and it is sometimes difficult to find that one recipe that is a "hit" with everyone. While the recipe that is listed here is a great one, it is not on the Healthy side of eating. To make this more healthier I would suggest omiting the pudding altogether and substitute it with a low fat cottage cheese. Omit the marshmallows as they also only add extra unneeded calories as well. Otherwise keep the rest of the ingredients and let "the Fluff" set for a couple of hours or overnight, and I garauntee you will not see any leftovers!!! absolutely a delish without the extra calories!!!!!
    Reply
  63. Cheryl Rowe says:
    November 16, 2013
    Thank you for posting this recipe! I also bought the instant pudding by mistake & wanted to still make the salad. I plan to double it since I have a large box of instant pudding and also the jello. I think I will add some miniature marshmallows too.
    Reply
  64. Michele J says:
    November 24, 2013
    Thank you for sharing this recipe. I need to bring a jello salad for the thanksgiving gathering at my in laws, and found your site. I can't wait to make it. I was going to make a molded jello salad,which I was worried about since I have to travel far with it. This should work out well. Thank you again for sharing your recipe's and great ideas.
    Reply
  65. Amanda says:
    November 25, 2013
    Does anyone know if this can be frozen? Delicious recipe, by the way. :-)
    Reply
  66. Mrs. Baker says:
    November 27, 2013
    Hey! Quick question. Do we make the pudding and jello before we combine them, or do we combine the mixes together first thing? Thanks thanks!
    Reply
    • Cyd says:
      December 2, 2013
      Just combine them dry, don't make it according to the package. Just follow the directions on the recipe.
      Reply
  67. heather says:
    November 27, 2013
    . I used milk!!!! Any ideas of what will happen? Darn.
    Reply
    • Cyd says:
      December 2, 2013
      Have no idea what would happen when you add milk. It's never happened to us before.
      Reply
  68. Gena Arnold says:
    November 30, 2013
    My stepmother introduced our family to the wonderful world of FLUFF when she and Daddy married. She started us on green fluff (pistachio) and now we have had the orange I am not sure I can ever go back. OMG this stuff rules!! I love love love it!!!
    Reply
  69. Shelly says:
    December 13, 2013
    My mom has made a version of this for years. It's easier and slightly healthier - mix Jello mix with Cool Whip, fold in small container of cottage cheese and drained crushed pineapple and mandarin oranges. No marshmallows and no bananas. And no cooking!
    Reply
  70. Mariposa says:
    December 20, 2013
    I make or very similar and a lot easier and faster. 8 oz. Cool whip. 16 oz. Small curd cottage cheese. (I HATE COTTAGE CHEESE BUT WILL EAT IT IN THIS) 3oz. Pkg orange jell-o. 3 - 4 16ish oz cans of pineapple rid bits well drained and 3-4 small cans mandarins oranges well drained. Mix cool whip, cottage cheese and pkg of jell-o together Place in refrigerator. Open cans of fruit and drain well. Once drained mix well with cool whip mixture. Refrigerate for an hour or over night. Enjoy. Can also make with lime jell-o and only pineapple for fruit. Mmmmmmm Also...both taste great if you add shredded coconut.
    Reply
  71. Anastasia says:
    April 18, 2014
    I made this for a backyard barbecue last summer and everyone loved it! I did leave out the pineapple though, because I don't like the texture.
    Reply
  72. Jennine says:
    May 25, 2014
    Lol! I totally missed that it said buy the cook and serve pudding and bought instant instead. I cooked it on the stove anyway just as your recipe said, scooped out some small clumps and it's in fridge now. It was kind of thickening in the pan and tasted good so I'm hopeful it will be ok.
    Reply
  73. Hallie says:
    May 25, 2014
    We also have an old family recipe called Orange Fluffy Stuff, still part of our Thanksgiving line up. No pudding, no Cool Whip ~ use Dream Whip!! Yes, you can still find Dream Whip at your local grocer. Much lighter without pudding, less oils without Cool Whip. 3-oz pkg orange Jello 2-oz envelope Dream Whip 6-oz can mandarin oranges Prepare gelatin with 1-1/2 cup hot water. Stir about 2 mins until gelatin dissolves. Set in refrigerator until jelly-like texture (about 1 hour). Prepare Dream Whip as directed and gradually pour in gelatin while mixing with electric mixer. Drain mandarin oranges and fold into mixture. Chill for at least 1 hour. We usually double the recipe for holidays. Instead of folding in oranges, use to make decorative design on top of salad--a sun, a flower, a turkey--we've done it all!
    Reply
  74. jenifer says:
    September 9, 2014
    HI, I used sugar free jello. Is this going to be a problem getting it to set. I have it in the fridge now.
    Reply
    • Cyd says:
      September 10, 2014
      We have never tried sugar free jello with this recipe. We aren't sure how that will turn out. Keep us posted!
      Reply
  75. Amber says:
    September 11, 2014
    How many will this serve? I am going to a family reunion this weekend and need to know if i should double or triple it!
    Reply
  76. Victoria Waite says:
    November 27, 2014
    My sweet mother-in-law taught me a great trick! To keep bananas and apples from browning in salads and such, dip them in lemon juice or pineapple juice. Since this recipe has pineapple in it, you are all set! :)
    Reply
  77. Rebecca says:
    December 2, 2014
    How many people does one recipe serve? I'm doing some party planning and want to feed this awesome salad to about 140 people. Any ideas on the portions?
    Reply
    • Cyd says:
      December 2, 2014
      This serves about 10 to 12 people. It just depends on how big your servings are. Adults usually take a bigger serving than kids.
      Reply
      • Rebecca says:
        December 3, 2014
        Thank you!
        Reply
  78. Tammy says:
    February 5, 2015
    Here's a trick to keep your bananas from browning. Drain the pineapple juice into a bowl and soak the sliced bananas in it while you make the rest of the recipe. I do this when I make my fruit salad and they can go close to 3 days in the fruit salad and not really brown.
    Reply
  79. Bonnie B says:
    February 8, 2015
    I was so happy to find this recipe. I reminded me of the fruit fluff that I see at our local grocery store's deli. The only changes I made were to use the colored mini marshmallows, and I added maraschino cherries. Also, to keep the bananas from turning brown, I saved the juice from the mandarin oranges, and tossed the sliced bananas in the juice for a few minutes, then drained them. It worked great! In the words of my hubby, "this is really good, Dear!"
    Reply
  80. Linda Marchman says:
    March 19, 2015
    Can this recipe for Orange Fluff Jello Salad be made one or two days b4? And if so what would the steps be?
    Reply
    • Cyd says:
      March 21, 2015
      Hi Linda. This salad works best made the day of. We always boil the water and jello the night before. Let it set up all night then make the jello the next day. The bananas would go brown if you made it too far ahead of time. Whenever we have leftovers, it's ok the next day. But any longer than that it gets kind of soggy. This is truly a family favorite. It's also really good with fresh sliced strawberries and strawberry jello. Best of luck to you and thanks so much for stopping by our blog!!
      Reply
      • Linda Marchman says:
        March 22, 2015
        Thank you for your answer. So when would the pudding be added? Also with the jello and boiling water the night b4? I am making it for a pre-school party and was going to leave the bananas out just to make it easier! Linda
        Reply
        • Cyd says:
          March 25, 2015
          Hi Linda. I like to make this the night before when eating it the next day. In the evening I mix the pudding, jello and water on the stovetop stirring constantly until it comes to a full boil. Then I put it in bowl and cover it with saran wrap. Stick it in the fridge until morning. In the morning mix it until smooth with an electric mixer, then beat in the cool whip, then fold in all the fruit and marshmallows. Hope this helps.
          Reply
  81. Katy says:
    April 4, 2015
    I am going to try this for Easter tomorrow. I just wanted to mention that soaking the banana slices in the pineapple juice while preparing this will prevent them from browning.
    Reply
  82. Lori says:
    May 1, 2015
    I see its not necessary to say that this salad is delicious!! I made this for a picnic tonight and told my daughter that it's guaranteed to be good if six sisters posted it. By the way, I'm from a family of six sisters too. But we did have two brothers at the tail end yet. Thanks for all the delicious recipes
    Reply
  83. Rachel Page says:
    June 22, 2015
    I have no idea why I?ve never made a recipe like this- so easy! Thanks for sharing,
    Reply
  84. cynthia says:
    July 20, 2015
    How many servings does this recipe make? I would like to make for a LARGE luncheon buffet... about 70 - 75 servings. Suggestions?
    Reply
    • Cyd says:
      July 23, 2015
      This recipe makes about 8 servings! It's a family favorite!! Good luck with your large luncheon buffet!
      Reply
  85. Ashley says:
    August 2, 2015
    I made this for a family reunion today. It was so good!!! It travels great and was a breeze to make.
    Reply
  86. Forest says:
    February 26, 2016
    Is it okay to use jello cheesecake filling for this recipe?
    Reply
    • Cyd says:
      February 29, 2016
      The pudding has to be Cook n Serve, not instant. We used vanilla, so if you use another flavor of cook n serve jello pudding it would change the taste.
      Reply
  87. Kylie m says:
    April 10, 2016
    We make your recipe all the time and We never have leftovers! We've tried several different variations with our favorite being lemon jello with raspberries. We also like chocolate pudding and raspberry jello with raspberries. Thanks for helping make this a stapel at our house!
    Reply
  88. Jen says:
    March 15, 2018
    Can someone tell me how much water for the jello pudding combo??
    Reply
  89. Shantelle says:
    July 4, 2019
    We love this recipe!!! We use the banana cook n serve pudding instead of bananas so we don’t have to worry about them going brown. It’s delicious! We sometimes add pineapple tidbits too. So good!
    Reply
    • Cyd says:
      August 12, 2019
      Sounds delicious with the banana pudding! Definitely going to try that! Thanks.
      Reply
  90. Jenn says:
    August 29, 2019
    I have been making this several times a year since 2013 using this recipe, just modified to my family’s tastes. I ha e ALWAYS used instant (in fact, I only just realized it said “cook and serve”) and it has always been a hit. I switch out cool whip for Tru-whip and Orange is cherry, I use crushed pineapple and cherries and it’s a family fave!
    Reply
  91. Tom Welch says:
    June 28, 2020
    I started making orange fluff a few years ago when I first saw it on this website. What happened to the pineapple tidbits ? I still put them in. The amount of water changed as well from 2 c to 3 c. I made this a couple days ago for a group birthday party and the bowl was cleaned out !
    Reply
    • Cyd says:
      July 17, 2020
      We use 3 cups when it's the bigger jello and pudding mix. We are back and forth with the pineapple.
      Reply
  92. Melanie says:
    November 20, 2020
    Can you use real seedless Oranges instead of Mandarins?? We love oranges and Mandarins don't really have a good orange taste to us.. Just curious if you or anyone has ever tried it with real oranges..

    5 stars

    Reply
    • Momma Cyd says:
      November 26, 2020
      I'm sure you could add in fresh mandarins.
      Reply
  93. GypsyG says:
    November 26, 2020
    This dish is absolutely divine! It could definitely be considered a dessert by itself! I wish I could have found the sugar free cook and serve pudding and the sugar free jello to cut a lot of the sugar out, but my local grocery did not have any.

    5 stars

    Reply
  94. juanita COOPER says:
    February 27, 2021
    i made this yesterday. it is the bomb thanks for a very good salad

    5 stars

    Reply
  95. KC says:
    May 9, 2021
    Love this recipe. However I am confused. Your cook book for this recipe says 2 cups of water and this one says 3. Which is better? Also the cook book says to let the jello mixture refrigerate for 1 hour . This one says 4-5. I’m just confused and want to make it the right way.
    Reply
    • Momma Cyd says:
      May 11, 2021
      Follow the recipe on the website. It's 3 cups of water and refrigerate for at least 4-5 hours or until set up really well. We usually let it set up overnight. When we use smaller boxes of jello and smaller boxes of the cook and serve pudding, then we cut the water down to 2 cups. Hope this helps!
      Reply
  96. Lydia says:
    June 8, 2021
    One of my favorites! Anything Orange and vanilla will always rate high with me. One thing I do that helps is I lay my mandarin oranges out on paper towels on a sheet tray to dry out a bit for a few hours. They rehydrate in the salad, but don't lose nearly as much liquid if there are leftovers. I do this with nearly all fresh fruit going into creamy salads.

    5 stars

    Reply
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