Creamsicle Fluff
It's all about the fluff!! Creamsicle Fluff that is! It is just something about these desserts that make them so fun to make and eat.
I just love making these desserts anytime we go to a potluck or picnic because they are just so dang easy to whip up. My Mom had been telling me for quite a while that she wanted to try one of these orange salads so I knew it was time to give it a whirl.
The only thing different with this recipe is that you have to boil the water and add it to the jello and then it needs to chill a bit. So even though it is quick to whip up, you still need a little extra time for the cooling process.
But seriously, this Creamsicle Fluff salad is so worth that little extra step. The day I made this, I took a good helping to my parents to try. I received a phone call a little while later telling me just how much they enjoyed it. My Mom has asked me several times since then when I was going to make it again. My husband also keeps asking when I will be making that "orange stuff" again. I have a feeling this Creamsicle Fluff will be made a lot this summer. And I am totally ok with that. Besides anything that has marshmallows in it is just plain fun to eat!
Creamsicle Fluff
1 small box
orange Jell-O
1 small box
instant vanilla pudding
1 cup
boiling water
1/2 cup cold
water
1 - 8oz. tub
Cool Whip
1 -14 oz.
can mandarin oranges, drained
1 cup mini
marshmallows
In a large bowl combine orange Jell-O and boiling water. Mix
well to dissolve and then add cold water and stir.
Chill for 15 -20 minutes. Whisk in vanilla pudding mix until smooth and chill
for another 10 minutes until it becomes thickened. Fold in Cool Whip, oranges and marshmallows.
Chill until set, about an hour.
More Fluff Recipes to Love:
Shared at these great linky parties:
Citrus is one of my all time favorite flavors. A
splash of citrus juices or zest can lend just the right amount of zing to so many
dishes. When shopping for citrus fruits look for ones that are heavy
for their size, firm, free of wrinkles, bruises, or soft spots, and show no
signs of puffiness. Although good color can be appealing, it doesn't always
indicate quality or ripeness. You can store them in a cool, dry, dark place which will help them stay fresh for a few days or you can store them in the refrigerator. They will keep for up to two to three weeks in the fridge.
To maximize the amount of juice when juicing, roll the fruit firmly on a work surface or squeeze it
between your palms. Zest is the perfect pick-me-up for many sweet and savory dishes. You want to rinse and dry the fruit well before zesting. If you are juicing and zesting the fruit, do the zest first. Once the fruit is juiced, the zest is almost impossible to remove. (trust me, I know) Use a micro plane zester, or the smallest holes on a box grater to zest the fruit. Be careful to remove only the colored portion of the peel and not the white pith directly beneath it. It is very bitter and will ruin the flavor of your dishes.
If you find yourself throwing out way too many citrus fruits
that have spoiled like I do, freeze the juice. It can be frozen for up to 6
months. Just pour the fruit juice into ice cube trays. Once they are frozen, pop them out and store in a freezer zip top bag and have fresh citrus juice whenever you need to add a little zing to your dishes.
Of course, since I love citrus fruits so much I decided to put together a collection of great citrus recipes from my blogger friends. There is a lot of deliciousness all right here in one spot. Enjoy!!
(Click picture or recipe title to view the recipe)
Easy Orange Rolls - The Country Cook
Go ahead, spread a little sunshine!
Which recipe are you going to make first?
Cranberry and orange are two of my favorite flavor combinations. That love affair started when I was a little girl living with my parents. My Mom would always make a cranberry bread each and every holiday season. It is by far my favorite indulgence at Christmas time. I am still working on her to let me share that recipe with y'all but in the meantime I wanted to create a recipe with the same flavors. My Mom's birthday was yesterday so of course, this is the cake I made for her. We had a little get together for her and this cake got rave reviews from everyone, even the little ones.
My happy place is when I am in the kitchen creating and baking. During the Christmas season, one of the first things I do in the morning is pull out a couple sticks of butter to soften on the counter. I always have good intentions but some days I usually place that butter back in the fridge for another day. My husbands usual response is, "what are you making today?"
One of my favorite things about a sour cream pound cake is the crust is makes. My Mom makes a delicious sour cream pound cake and when we were growing up, it was always made in an angel food cake pan. I get my frugalness (is that even a word?) from her so I am sure she did not see a need for a bundt pan. She would always have to set a pan underneath to catch the batter. We would all fight over what dripped down on that pan. Imagine my excitement when I peeked through the oven door watching it bake. Oh the deliciousness!
Sour Cream Cranberry Pound Cake
2 sticks butter (1 cup)
3 cups sugar
6 eggs
1 (8oz) container sour cream
1/4 tsp baking soda
1 tablespoon orange extract
3 cups sifted flour
1 cup confectioners sugar
1 package of fresh cranberries
1 orange, zest and juice
In a large bowl, combine the flour and baking soda. Set aside. Cream butter and add sugar slowly, beating constantly. Add eggs 1 at a time. Stir in sour cream. Add flour mixture, about 1/2 cup at a time. Stir in orange extract, zest from one orange, and the fresh cranberries. Pour into a well greased and floured 10 inch bundt pan. Bake in moderate oven at 325 degrees for 1 1/2 hours. Cool in pan about 5 minutes before loosening cake around edge with a dull knife. While warm, glaze with 1 cup confectioners sugar mixed with the juice of one orange.
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