Best 20 Orange Fluff Recipes

ORANGE FLUFF I

Steps:

• Combine the well drained oranges and pineapple in a large bowl and mix together with the cottage cheese. Add the dry orange flavored gelatin powder and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour.

ORANGE FLUFF SALAD

Steps:

• Place sour cream in a large bowl. Sprinkle with gelatin and stir until blended. Fold in the oranges, pineapple and whipped topping. Sprinkle with marshmallows if desired.

ORANGE CREAMSICLE® FLUFF SALAD

Steps:

• Stir pineapple, pudding mix, and orange extract together in a bowl. Add food coloring and stir. Fold in whipped topping and mini marshmallows. Reserve 2 to 3 tablespoons of chopped pecans for topping; stir in remaining pecans.
• Top with reserved chopped pecans and chill for at least 1 hour in the refrigerator.

ORANGE FLUFF CAKE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Have ready an ungreased 10-inch tube pan with a removable bottom. Don't use a nonstick surface pan.
• Sift the flour, 1/2 cup sugar, baking powder and salt into a medium bowl. Form a well in the center and add the melted butter, 1/3 cup orange juice, 1 teaspoon orange zest, egg yolks and vanilla. Beat for 1 to 2 minutes with an electric mixer.
• In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• Pour batter into the ungreased tube pan. Bake for 60 to 75 minutes, until the top springs back when lightly touched and a toothpick inserted comes out clean. Immediately invert and let the cake hang upside down until completely cool.
• Turn right side up and run a sharp knife around the edge to separate the cake from the pan. Remove sides. Run a knife around the center tube and under the cake; remove the pan bottom. Turn the cake right side up on a serving plate.
• To make the glaze: In a small bowl combine the confectioner's sugar, 2 tablespoons orange juice, and 2 teaspoons orange zest. Spread over the top of the cake, letting some drip down the sides. Let stand at room temperature until glaze has set, about one hour.

PINEAPPLE & MANDARIN ORANGE FLUFF

Steps:

• In a large bowl, mix cottage cheese and jell-o mix.
• Drain juice from oranges and pineapple, then add to ingredients.
• Add in the cool whip a little at a time.
• Refrigerate overnight is best.

CREAMY ORANGE FLUFF

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in oranges, pineapple and orange juice concentrate. Coat a 13-in. x 9-in. dish with cooking spray; add gelatin mixture. Chill until firm. , In a large bowl, beat cream cheese until smooth. Gradually add milk and pudding mix; beat until smooth. Spread over orange layer. Chill until firm.

CRANBERRY-ORANGE FLUFF

Steps:

• In large microwavable bowl, mix cranberry sauce, cream cheese and sugar; microwave uncovered on High 1 to 2 minutes, until easily stirred together. Stir in mandarin oranges. Refrigerate at least 2 hours but no longer than 12 hours.
• Gently fold in whipped topping and marshmallows. Top with pecans.
• Serve immediately, or cover and refrigerate until ready to serve, up to 2 hours.

ORANGE FLUFF II

Steps:

• Spray one 9x13 inch pan with non-stick cooking spray.
• Combine the gelatin and boiling water, stir until dissolved. Add the mandarin oranges, pineapple and orange juice; pour into prepared pan and refrigerate until chilled.
• Beat together the pudding, cream cheese and milk. Spread over gelatin and refrigerate until chilled.

ORANGE CREAMSICKLE JELLO FLUFF

Steps:

• 1. With a hand mixer blend 1 package of cream cheese with 2 tubs of Cool Whip. Once blended, add the 2 boxes of jello. Then blend coconut into mixture. Next gently blend in 1 can of drained crushed pineapple (I blend on low speed just until evenly mixed into cream cheese mixture-if blended too much, it will make the mixture soupy).
• 2. Gently fold into mixture drained Mandarin Oranges and Marshmallows.
• 3. Chill in refrigerator for 2 hours. (I prefer to let set overnight for flavors to set.) You can get into this right away after mixing. The mixture should not be soupy or runny. It should have a "Mousse-like" texture. Enjoy!

ORANGE FLUFF SALAD WITH PINEAPPLE

Steps:

• Put Jell-O, water, pineapple and juice and sugar in saucepan.
• Cook to boil and Jell-O dissolves.
• Cool until almost set and add Cool Whip.
• Put in bowl of flat dish and garnish with chopped nuts, if desired, may also garnish with orange peel.
• Cooking time would be refrigeration time. I normally leave mine until the next day.

LOW CARB ORANGE FLUFF

Steps:

• Combine the boiling water with the Jello powder, add the diet soda and chill until partially set.
• Beat the cream cheese until fluffy and then gradually add the partially set Jello to the cream cheese.
• Beat the whipping cream with the sweetener to soft peaks and then fold into the gelatin mixture.
• Cover and chill until firm.

ORANGE FLUFF

Steps:

• 1. In large bowl, pour in pineapple. Add the pudding and the jello; mix well. Add the sour cream; mix well. Add Cool Whip; mix well. Fold in mandarin oranges and chill at least one hour before serving.

ORANGE FLUFF JELLO SALAD

Steps:

• 1. Mix together pudding, jello and water in pan and cook over medium heat, stirring constantly, until it boils. Remove from heat and pour into large glass bowl. Refrigerate until mixture thickens, about 1 hour. Beat until creamy. Fold in Cool Whip, marshmallows and drained fruit. Chill another hour before serving. Just before serving, slice bananas and stir them in. Top with additional mini marshmallows for decoration. If you like coconut, you could also top with coconut for a more tropical flavor. Note: Some people loved it, some found it too sweet. If you want a less sweet dessert or lower calorie, use sugar free pudding, sugar free jello and light Cool Whip.

CREAMY ORANGE FLUFF RECIPE

Steps:

• dissolve jello in hot water. stir in fruit and orange juice. coat 13 x 9 inch pan with nonstick spray. add mixture. refrigerate until firm. beat cream cheese, add milk and pudding mix-beat smooth. spread over jello. Chill until firm.

ORANGE FLUFF

Steps:

• Bring 3 cups water to a boil. When boiling, whisk in jello and puddings. Boil for 1 minute. Remove from heat and cool completely.
• Once orange mixture is cool, stir in pineapple, mandarin oranges, and cool whip.
• Refrigerate until completely set.
• NOTE: You could easily make this low-cal by substituting sugar free cool-whip, jello, and puddings.

TRIPLE ORANGE FLUFF

Steps:

• In a large bowl, dissolve gelatin powder in boiling water. Stir in sherbet. Refrigerate until partially set. Fold in whipped topping. Place cake pieces in a 13-in. x 9-in. dish. arrange oranges over cake. Pour gelatin mixture over the top. Cover and refrigerate for 4 hours or until firm.

ORANGE FLUFF SALAD

Steps:

• Place sour cream in a bowl.
• Sprinkle with gelatin and stir until blended.
• Fold in the oranges, pineapple and whipped topping.

ORANGE FLUFF

Steps:

• 1. Combine container of cottage cheese with the orange jello packet, stir well
• 2. Add in the well drained mandarines and the well drained pineapple. Add the tub of coolwhip. Stir.
• 3. Now stir in the marshmellows and pecans. Store in the refridgerator and let set a couple of hours. Can make this a day ahead - gotta love that!

CREAMY ORANGE FLUFF

Steps:

• 1. In a bowl, dissolve the gelatin in the boiling water. Stir in oranges, pineapple & orange juice concentrate.
• 2. Coat a 13x9 inch pan with nonstick cooking spray. Add gelatin mixture to the pan. Refrigerate until firm.
• 3. In a medium sized mixing bowl, beat cream cheese until light & fluffy. Gradually add milk & pudding mix, and beat well until smooth. Spread over orange layer & chill until firm.

ORANGE FLUFF

Steps:

• 1. Combine puddings, jello and 3 cups water. Heat til boiling, stirring constantly. Cool. Add mandarin oranges, and Cool Whip. Chill til ready to serve.