Orange-Pineapple Marshmallow Fluff

Orange-pineapple marshmallow fluff is a chilled fruit dessert with mandarin oranges, crushed pineapple, mini marshmallows, and a creamy vanilla-orange base. Unlike the site’s set orange gelatin fluff, this version uses instant vanilla pudding to thicken Greek yogurt and whipped topping. The fruit is drained thoroughly so the mixture remains spoonable rather than separating in the bowl.

Recipe at a glance

• Yield: about 9 cups total; 12 servings of about 3/4 cup each
• Prep time: 20 minutes
• Chill time: at least 2 hours
• Equipment: colander, fine grater, large bowl, whisk, flexible spatula, and 2 1/2-quart covered serving dish

Ingredients

• 1 can (15 ounces/425 g) mandarin oranges in juice, drained
• 1 can (20 ounces/567 g) crushed pineapple in juice, thoroughly drained
• 2 cups (450 g) plain Greek yogurt
• 1 package (3.4 ounces/96 g) instant vanilla pudding mix
• 1 tablespoon finely grated orange zest
• 1 teaspoon vanilla extract
• 1 container (8 ounces/227 g) whipped topping, thawed in the refrigerator
• 2 cups (100 g) mini marshmallows

Prepare the fruit

1. Drain the mandarin oranges and crushed pineapple separately for at least 10 minutes. Press the pineapple gently with the back of a spoon, then blot both fruits lightly with a clean towel. Reserve no packing juice for this recipe.
2. Set aside six intact mandarin segments for garnish, if desired. Break very large remaining segments in half so they distribute evenly.

Mix and chill

1. Whisk the Greek yogurt, dry instant pudding mix, orange zest, and vanilla for 1 minute. Let the mixture stand for 3 minutes; it should thicken enough to hold soft ridges.
2. Fold in one-third of the whipped topping to loosen the yogurt base. Fold in the remainder with broad strokes until no dense white pockets remain.
3. Fold in the drained pineapple, mandarin oranges, and mini marshmallows. Stop once they are evenly distributed so the oranges do not break down.
4. Transfer to the serving dish, cover, and refrigerate for at least 2 hours. The marshmallows should soften slightly while the base remains fluffy. The settled mixture should measure about 9 cups; divide it into 12 portions of about 3/4 cup. Garnish with the reserved dry mandarin segments just before serving.

Texture cues and troubleshooting

A watery ring indicates insufficiently drained fruit. Do not correct it with extra dry pudding mix after assembly, which can form chalky lumps. Instead, fold gently once and serve with a slotted spoon. Thick Greek yogurt is important; pourable regular yogurt should be strained before measuring.

Substitutions and safety

Cheesecake-flavored instant pudding can replace vanilla for a tangier base. Small pineapple tidbits may replace crushed pineapple after thorough draining. Do not use fresh pineapple with gelatin-based variations, but it is acceptable in this pudding-thickened formula if finely chopped and drained.

Keep the dairy dessert refrigerated at 40°F (4°C) or below. Do not leave it at room temperature for more than 2 hours, or 1 hour above 90°F (32°C). Cover leftovers and use within 3 days. Freezing is not recommended because the fruit releases liquid after thawing.