A true homestyle cook knows that “salad” doesn’t always mean leafy greens and veggies. AND that every family get-together is made sweeter with Jell-O on the table! This simple, six-ingredient Orange Whip salad is one that everyone loves! It’s super creamy, packed with citrus flavor, and sure to become a favorite.

Three, single servings of Orange Whip salad in white bowls, garnished with whipped cream, oranges, and mint leaves.

A.K.A. froufrou fluffy salad

My Aunt Kay made Orange Whip salad famous in our family. She’d often bring it to gatherings and get-togethers because it’s so quick and easy to prepare, and we’d all missed it when it wasn’t there. Another thing Aunt Kay made famous is making up fun and fancy names for things. It was just like her to make Jell-O sound like the height of haute cuisine by calling it: “Froufrou fluffy salad.”

I guess many families have their own passed-down version of this recipe. I’ve seen Orange Fluff, Orange Stuff, Orange Junk, and even Orange Creamsicle Salad—each with slight ingredient tweaks and additions: cottage cheese, pineapple, bananas, and even marshmallows. In my family we keep this one simple and let the oranges shine.

Overhead look at ingredients for Orange Whip salad: water, Cool Whip, Jell-O boxes, and oranges.

Ingredient Notes:

Orange gelatin — Use a small box or half of a big box. Any brand should work, but I almost always use Jell-O.

Vanilla pudding mix — Use a small box or half of a big box. Any brand should work, as long as it‘s the Cook & Serve variety (not instant).

Tapioca pudding mix — Sometimes tapioca pudding mix is hard to find. So, when you see it, buy a couple of boxes and keep an extra on hand. Look for the boxes with purple labels in larger grocery stores, and make sure to get the Cook & Serve variety (not instant). If you can’t find any, you can substitute an extra box of vanilla pudding (but the tapioca adds some great texture.)

Whipped topping — The recipe calls for a small tub, but use a large tub if you have a big family or want to stretch the salad further. I use regular Cool Whip.

Mandarin oranges — Some versions of this recipe instruct you to slice the oranges in half. I usually leave them whole (they tend to break apart on their own anyway.) I like lots of oranges, so I use large, 15-oz cans. If you don’t like as many oranges, use the small 11-oz cans. Drain them well—extra moisture will make the salad runny.

Can I make this salad in advance?

Yes, but just complete the first five steps of the recipe: mix the gelatin and pudding mixes into boiling water, boil for one minute, then let it chill in the fridge overnight. Then when you’re ready to serve, fold in the oranges and whipped topping. (If you add the oranges too early, they’ll start to release moisture, and make the salad runny.)

How to serve Orange Whip salad:

Garnish the top of the salad with additional mandarin oranges and whipped topping. It looks cute and adds extra orange flavor.
For a fancier presentation, scoop the salad into small cups, ramekins, or glass jars to make individual servings.
This salad is perfect to serve any time of year. It’s cool and refreshing in the summer, but also perfectly fits the winter citrus season.