Orange Pineapple Fluff Salad

Square overhead shot of orange fluff salad in a blue and white bowl.

4.67 from 12 votes

This old-fashioned fluff salad mixes mandarin oranges, crushed pineapple, marshmallows, and pecans into a creamy vanilla pudding and Cool Whip dressing. It stirs together in one bowl, chills while you finish dinner, and is a sweet side for holiday ham, turkey, or a brunch spread.

Course Sides

Cuisine American

Keyword orange fluff salad, orange pineapple fluff salad, pineapple fluff salad, pineapple mandarin orange salad

Prep Time 10

Chilling Time 1

Total Time 1 10

Servings people

Calories 166kcal

Author Blair Lonergan

Ingredients

1 (11 ounce) can mandarin oranges, drained well
1 (8 ounce) can crushed pineapple in juice, not drained
1 (3.4 ounce) package vanilla instant pudding mix
1 cup mini marshmallows
½ cup chopped pecans
4 ounces (about 1 ½ cups) frozen whipped topping (such as Cool Whip), thawed in the refrigerator

Instructions

Drain the oranges: Pour the mandarin oranges into a colander and let them drain well. Pat them dry if they still look wet.
Mix the base: In a large bowl, stir together the drained oranges, crushed pineapple with its juice, dry pudding mix, marshmallows, and pecans until no dry powder remains and a thick dressing forms.
Fold in the whipped topping: Gently fold in the whipped topping until no white streaks remain.
Chill: Cover and refrigerate for at least 1 hour, or until ready to serve. Stir gently before serving.

Notes

Use the dry mix: Don't prepare the pudding first. Stir the dry instant mix right in, and it'll thicken with the pineapple juice. Use a 3.4-ounce box. Pudding cups and cook-and-serve pudding won't work here.
Swaps: Replace the pecans with ½ cup sweetened shredded coconut, or add both. For more orange flavor, stir in about 1 teaspoon of finely grated orange zest.
Lighter version: Use sugar-free instant pudding mix and a lighter whipped topping, such as Cool Whip Free.
For a crowd: The recipe doubles easily. Double every ingredient and use a large bowl or trifle dish.
Make ahead and storage: Best made a few hours ahead, or up to the day before. Store leftovers covered in the refrigerator for up to 2 days. Freezing isn't recommended.

Nutrition