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Cooked Orange Fluff




Source of Recipe


billk54


List of Ingredients




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


Recipe



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.