Orange Fluff Salad
Makes 8 servings
Ingredients
- 1 8 ounce Tub (1 8 ounce Tub) non-dairy whipped topping
- 1 3 ounce box (1 3 ounce box) Orange Gelatin Powder
- 1 14 ounce can (1 14 ounce can) Mandarin Oranges (drained)
- 1 ½ Cup (75 g) Mini Marshmallows
- 1 Cup (210 g) Cottage Cheese
- 1 Cup (80 g) Shredded Coconut (sweetened)
Instructions
- In a large mixing bowl, combine 8 ounces thawed whipped topping and 3 ounces orange gelatin powder (straight from the box; do not prepare it). Stir with a rubber spatula until the powder is completely dissolved and no white streaks remain.1 8 ounce Tub non-dairy whipped topping, 1 3 ounce box Orange Gelatin Powder
- Add the drained mandarin oranges, 1 cup cottage cheese, 1 cup mini marshmallows, and ½ cup shredded coconut (if using). Fold gently with a rubber spatula until everything is evenly distributed.1 14 ounce can Mandarin Oranges, 1 ½ Cup Mini Marshmallows, 1 Cup Cottage Cheese, 1 Cup Shredded Coconut
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
Notes
Drain the mandarin oranges completely in a fine-mesh strainer and press gently to remove excess liquid. I have made this with under-drained oranges and it turns watery within 2 hours. The liquid from the oranges breaks down the structure.
Fold, do not stir. Every time I have stirred this aggressively instead of folding, the marshmallows break apart and the whipped topping deflates. Use a gentle folding motion from the bottom up.
The one-hour chill is required. I have tested shorter chill times (30 minutes, 45 minutes) and the flavor is noticeably less developed. One hour is the minimum; overnight is even better if you have time.
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