Creamsicle Orange Fluff
There’s just something nostalgic about a cool, creamy dessert that takes you right back to summer afternoons and church potlucks. This Creamsicle Orange Fluff has that sunny citrus glow and a cloud-like texture that always seems to disappear faster than I expect. It blends the brightness of orange gelatin with a silky pudding base, soft whipped topping, juicy mandarin oranges, and those sweet little marshmallows that make every spoonful feel playful. Simple, cheerful, and perfect for sharing.
Ingredients:
- 1 box orange gelatin
- 1 box instant vanilla cheesecake pudding
- 1 cup boiling water
- 1/2 cup cold water
- 8 ounces whipped topping, thawed
- 1 small can mandarin oranges, drained
- 1 cup mini marshmallows (pastel or regular)
Instructions:
- Bring 1 cup of water to a full boil. Add the orange gelatin to a large bowl and whisk it into the hot water for about 2 minutes, making sure every bit dissolves.
- Stir in the 1/2 cup of cold water. Slide the bowl into the refrigerator for roughly 20 minutes, just until the mixture thickens slightly—it should still be loose, not firm.
- Once it reaches that soft stage, sprinkle in the instant cheesecake pudding mix. Whisk until everything blends into a velvety, creamy base. Return the bowl to the fridge for another 20 minutes to continue thickening.
- Drain the mandarin oranges and set them aside. Gently fold the whipped topping into the chilled mixture until smooth and airy. Add the oranges and mini marshmallows, folding slowly so the fruit stays in nice pieces.
- Chill the finished mixture for 1–2 hours to fully set and let the flavors come together.
- Spoon into bowls and garnish with a few extra orange segments, a handful of marshmallows, or a sprig of mint, if you’re feeling fancy.
