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Mandarin Orange Fluff Salad - Light, Sweet, and Crowd-Pleasing

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 (8-ounce) tub whipped topping (like Cool Whip), thawed
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (3.4-ounce) box instant vanilla pudding mix
  • 1 cup sour cream or plain Greek yogurt (for tang and balance)
  • 2 (11-ounce) cans mandarin oranges, well-drained
  • 2 cups mini marshmallows
  • 1 cup shredded sweetened coconut (optional)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt (to brighten flavors)

Method
 

  1. Chill your tools: Pop a large mixing bowl and a rubber spatula into the fridge for 10 minutes. Cold tools help the salad stay fluffy.
  2. Mix the base: In the chilled bowl, whisk the sweetened condensed milk, instant pudding mix, sour cream (or Greek yogurt), vanilla extract, and a pinch of salt until smooth and slightly thick.
  3. Fold in the whipped topping: Add the whipped topping and gently fold until the mixture is uniform and creamy. Don’t overmix—you want to keep the fluffiness.
  4. Drain the oranges well: Press mandarin oranges lightly with paper towels to remove excess moisture. This helps prevent watery salad later.
  5. Add the mix-ins: Gently fold in the mandarin oranges, mini marshmallows, and coconut and nuts if using. Mix just until everything is evenly distributed.
  6. Chill to set: Cover and refrigerate for at least 2 hours, or up to overnight. The flavors meld and the texture firms up slightly.
  7. Stir and serve: Give the salad a quick, gentle stir before serving. Spoon into a serving bowl or individual cups and garnish with extra oranges or a sprinkle of coconut if you like.