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Salad: Orange Fluff Salad

Source of Recipe

The Church Kitchen, by Doris Box; 1976


List of Ingredients

1 No. 10 can unsweetened crushed pineapple in juice, undrained
4 cups granulated sugar
24 oz. orange gelatin
1 tablespoon lemon juice
3 qts. cold water
4 cups medium cheddar cheese; grated
2 cups chopped toasted pecans; optional
8 cups prepared whipped topping
2 teaspoons bottled orange peel





Recipe

Bring pineapple and sugar to a boil. While hot add gelatin, orange peel and lemon juice. When gelatin is thoroughly dissolved, add cold water, grated cheddar cheese and pecans. Refrigerate until partially congealed; fold in 8 cups prepared whipped topping. Return to refrigerator till set.