🍊 Recipe of the Week: Alma’s “Orange Fluff” 🍊
Looking for a burst of sunshine in a 13×9 pan? This week’s featured recipe is a total retro classic straight from the First Baptist Church of Greensburg cookbook!
Submitted by Alma Kutchback, this “Orange Fluff” is the ultimate crowd-pleaser: part Jell-O salad, part creamy pudding, and 100% delicious. Whether you’re heading to a potluck or just want a bright, citrusy treat to keep in the fridge, this layered wonder is exactly what you need.
Check out the recipe below and get ready to whip up some nostalgia!
ORANGE FLUFF
Contributor: Alma Kutchback
Ingredients
- 1 lg. or 2 sm. boxes orange Jell-O
- 1 (6 oz.) can orange juice concentrate, thawed
- 1 (3 ¾ oz.) pkg. lemon instant pudding mix
- 1 c. whipping cream, whipped (or 1 ½ c. Cool Whip)
- 1 (13 ½ oz.) (#2) can crushed pineapple, not drained
- 2 (11 oz.) cans mandarin oranges, drained
- 1 c. cold milk
- 2 ½ c. boiling water
Instructions
- Prep the Base: Dissolve the orange Jell-O in 2 ½ cups of boiling water.
- Add Fruit: Stir in the undrained crushed pineapple and the thawed orange juice concentrate.
- Initial Chill: Place the mixture in the refrigerator and chill until it is partially set.
- Layer One: Once partially set, fold in the drained mandarin oranges. Pour the mixture into a 13x9x2 pan. Chill until completely firm.
- Make the Topping: In a separate bowl, beat the lemon instant pudding mix and 1 cup of cold milk with a beater until smooth.
- Fold & Spread: Gently fold in your whipped cream (or Cool Whip). Spread this creamy mixture evenly over the top of the firm Jell-O layer.
- Final Chill: Return to the fridge and chill until the entire dessert is set.
