Vintage Recipe - Orange Fluff Salad - Easter Recipe

Open a bag of miniature marshmallows and set it aside.

Measure and add 16 ounces of sour cream to a bowl.

Add 8 ounces of Cool Whip to the bowl with sour cream.

Mix the sour cream and Cool Whip together until well combined.

Pour in one package of orange jello (not prepared) and mix until the color changes to a beautiful orange.

Measure 3 cups of mini marshmallows and add them to the mixture, incorporating them well.

Add one 20-ounce can of drained crushed pineapple to the mixture.

Add one 15-ounce can of mandarin oranges to the mixture and stir everything together until well combined.

Taste the mixture to check for sweetness and adjust if necessary.

Transfer the mixture to the refrigerator and let it chill for 2 to 3 hours, or overnight for best results.

After 3 hours, check the mixture; it should be slightly set and the marshmallows should have dissolved a bit.

Serve the orange fluff salad in a nice dish, optionally cover with plastic wrap or store in a Tupperware container.

Equipment Needed

Spice Level:

Dietary

Allergens