Ingredients:

  • 1 large (100g / 3.4 oz) box Instant Vanilla Pudding Mix (or Orange flavour)
  • 300 ml (1 ¼ cups) Cold Whole Milk (or 2% milk)
  • 450 g (16 oz) Frozen Whipped Topping (e.g., Cool Whip), thawed in the refrigerator overnight
  • 425 g (15 oz) tin Crushed Pineapple, well drained
  • 425 g (15 oz) tin Mandarin Orange Segments, well drained
  • 250 g (8 oz / approximately 5 cups) Mini Marshmallows

Instructions:

  1. Drain the Fruit: Empty the canned crushed pineapple and mandarin segments into a fine-mesh sieve. Press lightly on the solids to extract as much liquid as possible. Pat the drained fruit gently with kitchen paper towel to remove residual moisture—this is crucial for preventing a watery salad.
  2. Set Aside: Place the dried fruit in a small bowl and set aside while preparing the base.
  3. Whisk the Pudding: In the large mixing bowl, combine the instant pudding mix and the cold milk. Whisk briskly for about 2 minutes until the mixture thickens slightly and has no dry pockets.
  4. Incorporate the Whipped Topping: Gently fold the thawed whipped topping into the pudding mixture. Work slowly and gently until no streaks of milk or pudding remain, and the mixture is uniformly light, creamy, and airy. Avoid overmixing.
  5. Add the Extras: Fold in the well-drained crushed pineapple, mandarin segments, and the mini marshmallows. Use the spatula to ensure the ingredients are evenly distributed without collapsing the fluff.
  6. Chill: Transfer the mixture to your serving bowl, cover tightly with cling film, and place in the refrigerator for a minimum of 1 hour (2-3 hours is recommended). This allows the instant pudding to fully set and the marshmallows to soften slightly, completing the “fluff”.
  7. Serve: Serve chilled directly from the fridge. Garnish with a fresh orange slice or zest if desired.