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Orange Fluff




Source of Recipe


from jill, a rdj/gnr free newsetter reader


Recipe Introduction




I've tried this with lemon gelatin powder/mandarin oranges, peach gelatin
powder/canned peaches - diced, and strawberry gelatin powder/strawberries
(fresh & frozen - we liked the fresh ones better.) These combinations
were all very good, but our favorite is still the orange gelatin/mandarin
orange combination.
It's easy and
very yummy!! Enjoy!!


List of Ingredients




Orange Fluff

1, 3 ounce pckage orange gelatin
1, 3 ounce box cook type vanilla pudding, (not instant)
1, 3 ounce box tapioca pudding
3 cups water
1, 11 ounce can mandarin oranges
1, 8 or 12 ounce container frozen whipped topping, thawed

In large saucepan, mix together dry pudding and gelatin. Add 3 cups
water and bring to a gentle boil. Boil for about 3 minutes or until the
mixtures starts to thicken a little bit. (You don't have to stir it
constantly, but be careful so it doesn't stick to the bottom of the pan
- that creates lumps and you don't want "lumpy" fluff. Remove from
heat and let cool to room temperature.
(You can also put it in the
refrigerator and stir occasionally to get it to cool a little faster.)
When cool, gently stir in the whipped topping and the mandarin oranges.

You might want to double or even triple this recipe because once it's
discovered, it won't last. It is very light and creamy.


Recipe