Creamsicle Orange Fluff Dessert

Tips for Making Orange Creamsicle Fluff

For this to turn out correctly, paying attention to a few small details makes a big difference. Dissolving the orange jello completely in the boiling water is the foundation of a smooth texture. If the granules do not dissolve all the way, you may end up with tiny bits of gelatin in the finished dessert. Taking the time to whisk until the mixture looks perfectly clear is worth it.

Letting the jello and water mixture thicken before adding the pudding mix and other ingredients also matters. If you rush and add everything while the mixture is still very thin, the fluff can become too runny and may not set properly, even after chilling. Aim for a thickened, syrupy consistency before you move on to the next step. Similarly, after you stir in the pudding mix, allowing it to rest in the fridge helps it tighten up and gives the final dessert structure.

When adding the Cool Whip and marshmallows, the folding motion keeps the texture light and fluffy. Stirring too aggressively can knock the air out of the mixture and make it denser than you want. Folding from the bottom up and turning the bowl as you work is a simple way to keep everything airy. If your kitchen is warm, work steadily so the Cool Whip does not melt too much while you are combining the ingredients.

• Make sure the boiling water is truly boiling before you add it to the jello.
• Give each thickening step enough time so the mixture can firm up gradually.
• Fold gently to keep the dessert light and fluffy instead of heavy.
• Use a large enough bowl so you can mix comfortably without spilling.

Serving and Storage Suggestions