Orange Creamsicle Fluff

 

Ingredients: Your 4-Piece Flavor Toolkit

To ensure a soooo good results, make sure your ingredients are chilled and ready:

• 1 Can (11 oz) Mandarin Oranges: Must be well-drained to prevent the fluff from becoming watery.
• 1 Package (3.4 oz) Instant Vanilla Pudding: This provides the “creamsicle ” flavor base.
• 1 Cup Cold Milk: Whole milk is recommended for a chef’s kiss creaminess.
• 1 Tub (8 oz) Whipped Topping: Thawed. This is the “cloud” that gives the fluff its name.
• Optional: 1 cup mini marshmallows (for extra “fluff” factor).

Instructions: 

1. The Pudding Base: In a large mixing bowl, whisk together the cold milk and the instant vanilla pudding mix. Whisk for 2 minutes until it begins to thicken. Tip: Use icy cold milk to “regulate” the set time.
2. The Cream Integration: Gently fold in the thawed whipped topping. Use a rubber spatula and a “lifting” motion to keep the mixture airy and soooo good.
3. The Fruit Fold: Add the well-drained mandarin oranges. If you are using marshmallows, add them now as well. Fold gently so you don’t break the delicate orange segments.
4. The Chill Regulation: Cover and refrigerate for at least 1 hour. This allows the pudding to fully hydrate and the flavors to “bloom.”

Serving and Storage: Keep it Cool

This fluff is best served cold to maintain its structural integrity and chef’s kiss mouthfeel.

• Serving: Scoop into individual glass parfaits for a classy look. Top with a single orange segment and a sprig of mint.
• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Note: Give it a quick, gentle stir before serving leftovers, as the fruit may settle at the bottom over time.