Basic Fluff Salad
?? ? 3 oz box jello mix, any flavor
???? 8 oz cool whip or any whipped topping
???? 15 or 20 oz can crushed pineapple drained very well
???? 16 oz container cottage cheese
This is a great vintage recipe that has bee delighting families for
years!
It is? very simple and easy (quick also).???? I also found this is a
good way to use up old jello that might not set up as well as it
should.? I make this all the time and it is always a good dessert.?
My latest was with raspberry jello and we liked it a lot!
Mix all ingredients in large bowl until well blended.? Refrigerate.?
I usually re-use both the cottage cheese container and cool whip
container, and between both, the salad usually fits for storage.
Sample additions are things like fruit (bananas, sliced maraschino
cherries, orange sections, blueberries, etc), coconut or other nuts,
mini marshmallows, crushed cookies, etc.
The variations for this salad are endless!!?? Use different jello
flavors, try different additions.? Or try one of the many other
variations.? Here are just a few examples of variations:
Mandarin
Orange Fluff
After spending
2 weeks perfecting 5 different fluff salad recipes, I consider
myself a fluff salad expert! Orange fluff salad has been in my
family for generations, but my version is now upgraded with
the perfect ingredient ratios and process.
Prep Time20minutes?mins
Chill Time2hours?hrs
Course:?Dessert, Side Dish
Cuisine:?American
- 3?oz?box orange jello mix
- 1?cup (236ml)?boiling water
- ??cup (118ml)?cold water
- 3.4?oz?box instant vanilla pudding
- 8?oz?cool whip
- 2?cups (86g)?mini marshmallows
- two?15 oz cans?mandarin oranges?drained very well
- 20?oz?can crushed pineapple?drained very well
-
In a large mixing bowl combine the
orange jello mix and boiling water, whisk until
dissolved. Pour in the cold water, whisk to combine.
Place the bowl in the refrigerator for 15 minutes.
3 oz box orange jello mix,1 cup (236ml) boiling water,1/2 cup (118ml) cold water
-
Remove the bowl from the
fridge and whisk in the instant vanilla pudding mix,
scraping down the sides to incorporate everything.
Return the bowl to the refrigerator for 15 minutes.
3.4 oz box instant vanilla
pudding
-
Remove the bowl from the fridge and
fold in the cool whip.
8 oz cool whip
-
Add in the mini marshmallows, well
drained mandarin oranges, and well drained crushed
pineapple. Fold gently to combine.
2 cups (86g) mini marshmallows,two 15 oz cans mandarin oranges,20 oz can crushed pineapple
-
Cover the bowl with plastic wrap
and refrigerate for 2 hours before serving. This allows
the mixture to thicken and for the marshmallows to
soften.
Watergate Fluff Salad?
? 
Watergate Fluff Salad is an easy dessert salad recipe made with
pistachio pudding, pineapple, marshmallows, and cool whip.
Yield? 12 servings
Ingredients
?
?1 (3.4 ounce) box instant pistachio pudding mix
?1 (20 ounce) can crushed pineapple in juice
?1 (8 ounce) container cool whip
?2 cups mini marshmallows
?1 cup chopped pecans or walnuts
Instructions
Add pudding mix and pineapple with the juice to a large bowl. Stir
to combine.
Fold in Cool Whip. Then stir in marshmallows and pecans.
Chill 30 minutes before serving. Store in refrigerator for up to 3
days.
Make sure to use INSTANT pudding mix.
If you find sugar-free pudding mix you can also use sugar-free
cool whip but remember that the pineapple has sugar in it.
Use walnuts in place of pecans if you prefer.
Don’t skip the marshmallows or your fluff will be too wet.
开云体育开云体育:?12?servings
Prep Time10minutes?minutes
Cook Time4minutes?minutes
Chill
Time6hours?hours
Total Time6hours?hours?14minutes?minutes
- 4.6?ounces?cook and serve vanilla pudding mix,?(large box)
- 6?ounces?strawberry jello package,?(large box)
- 3?cups?water
- 16?ounces?cool-whip,?(thawed)
- 5?ounces?mini marshmallows,?(half of the 10 ounce bag)
- 3?bananas,?sliced
- 2?cups?strawberries,?sliced
-
In a medium saucepan,
whisk together pudding mix, Jello mix, and water. Cook
over medium heat and bring to a boil.
-
Remove saucepan from heat
and pour into a large mixing bowl. Cover with plastic
wrap.
-
Refrigerate until mixture
has thickened (overnight or for about 4-6 hours).
-
Once mixture has
thickened, beat until creamy with an electric hand
mixer.
-
Fold in Cool Whip,
marshmallows, and fruit. Chill for about an hour
before serving.
Using
bananas is optional in this recipe (it's great with or
without them), but if you do use them, add them right before
eating. They tend to turn brown and get mushy if you add
them too early.
Yield:?about
8-10 servings
Author:?
Lime Fluff
(Old-Fashioned Sea Foam Salad)
Originally created and
served at W.F. Woolworth's lunch counters, Sea Foam Salad is a
classic lime fluff treat. Serve this vintage dish as a dessert
salad as it was originally intended, or as a sweet side as we
tend to do at our house. Either way, this old-fashioned Sea Foam
Salad is one tasty Jello salad classic.
Prep time: 45 MCook
time: 5 MTotal time: 50 M
Ingredients:
- 1 (8 oz.)??+ its juice
- 1 (3 oz.) package?
- 3 T. water
- 1 (8 oz.) package cream
cheese
- 1 c.?
- 1 c. heavy whipping cream
- 1 T. granulated sugar
Instructions:
- Drain?,
keeping the juice.
- In a small saucepan, combine pineapple
juice, water, and??powder.?
Stir over low heat until Jello is dissolved.? Refrigerate
until syrupy and just barely beginning to set, about 30 to
35 minutes.
- In a mixing bowl, beat cream cheese with
an electric mixer until fluffy.? Stir in Jello mixture; beat
until just combined.
- Stir in pineapple and?.
- Beat whipping cream with sugar until soft
peaks form.? Fold into Jello-cream cheese mixture.
- Cover and refrigerate for at least 2
hours (or overnight), until set.
Grandma’s Lime Green Jello Salad
Grandma’s Lime Green
Jello Salad Recipe (with Cottage Cheese & Pineapple)?is a retro
recipe that my husband’s grandma made for many holiday meals. To
continue with the tradition, I make this lime jello salad every
Thanksgiving — and sometimes for Christmas too!
- Author:?Brandie Valenzuela
?
- Total Time:?4 hours and 15
minutes
?
- Yield:?8?servings?1x
Grandma’s Lime Green
Jello Salad Recipe (with Cottage Cheese & Pineapple)
is a retro lime jello salad that my husband’s grandma made
for many holiday meals. To continue with the tradition, I
make this every Thanksgiving.
- 1 cup?crushed pineapple
(drained with juice reserved)
- 1 cup?water (more or
less depending on what’s needed, see instructions below)
- 2?packages
lime jello (3 oz?each)
- 1 cup?mayo
- 1 cup?evaporated milk
(canned)
- 1 cup?small curd cottage
cheese
- 1/2 cup?walnuts
(chopped)
- In a large multi-cup
measuring cup (I use my 4 cup Pyrex), add all of the
reserved pineapple juice and then add enough water to
the juice to make a total of 2 cups. Pour into pot and
bring just to a boil.
- Add the lime Jell-o mixes
to the boiling pineapple juice/water and stir until
dissolved. Remove from heat, allow to cool just
slightly.
- In a mixing bowl, stir
together the mayo and evaporated milk. Combine until
very smooth. Slowly stir in the Jell-o mixture until all
is incorporated with the mayo/milk mixture. Stir in the
crushed pineapple, cottage cheese, and walnuts.
- Pour mixture into an 8×8″
glass casserole pan. Cover and refrigerate for at least
4 hours or overnight (preferred).
Notes
–To avoid waste, I often add all of the drained
crushed pineapple from the can into this recipe, even if
it’s more than a cup, and if I don’t need the leftovers
for anything else.
–For serving, this Lime Jello Salad can be cut
into squares or spooned from the dish.
–This
recipe can be made 1-3 days in advance.
Hawaiian Pineapple Coconut Fluff
Serves: ?12
This
Hawaiian Pineapple Coconut Fluff recipe comes together in a
snap. It features coconut cream pudding, crushed pineapple
and maraschino cherries combined with mini marshmallows,
toasted macadamia nuts and a generous helping of whipped
cream turning this island inspired goodness into a no-bake
sensation. It's perfect for serving at your next picnic,
holiday meal or backyard soiree.
Author:
Melissa Sperka
Recipe Type: American
Total Time: 4 hours 15 minutes
Prep Time: 15 minutes
Ingredients:
| 1/2?cup |
chopped macadamia?nuts?toasted and cooled |
| 2?(3.4-ounce) packages |
coconut cream
instant pudding?mixes |
| 1?(20-ounce) can |
crushed pineapple, with juice |
| 1?(8-ounce) can |
crushed pineapple, with juice |
| 1?(14-ounce) can |
sweetened condensed?milk |
| 1?(16-ounce) jar |
jar?maraschino cherries, well drained |
| 3?cups |
mini?marshmallows |
| 1?(16-ounce) container |
frozen?whipped topping, thawed |
Directions:
Preheat
the oven to 350°F. Spread the chopped macadamia nuts in a
single layer on a baking sheet. Toast for 4-6 minutes. Cool
completely.
In a medium mixing bowl, mix together the pudding mix,
crushed pineapple, and condensed milk, Stir until the
instant pudding has dissolved. (Do not drain the crushed
pineapple)
Fold in the maraschino cherries, marshmallows, whipped
topping and toasted macadamia nuts until fully combined.
Reserve about 1/2 cup whipped cream and 1 tablespoon of nuts
for garnishing.
Cover and chill for at least 4 hours before serving.
Garnish with additional whipped cream, reserved nuts and
maraschino cherries, if desired.
Notes:
If you're unable to find coconut cream pudding mix use
cheesecake or white chocolate flavored pudding, adding 1-2
teaspoons of coconut extract and 1 loosely packed cup of
flaked coconut.
If preferred, pecans or walnuts may be used in place of
macadamia nuts.
Source:?
MORE????
See links below for more ideas!
14
Fluff Salad Recipes That Bring the Nostalgia:
28 Vintage Fluff Salads
Explore
More Fruit Salads and Jello Fluff Recipes (Six Sisters
Stuff)
More
from The Kitchen Playground:
More Easy Dessert Recipes to Make
- You may also like my recipe for?a.k.a.
Watergate Salad.
- ?is
a delicious option year-round.
- These?don’t
require any oven time at all.
- No Bake?
- ?is
so good you may want to double the recipe!
- ?is
a real crowd pleaser.
- ?is
a chocolate lovers dream dessert.
- ?from
Bread Booze and Bacon.
Ginny Butterfield
Cranberry Twp, Pa
|
Virginia Butterfield
