I recently joined a blogging group called The Blogger C.L.U.E. Society. Every month I will be assigned to post a recipe from a member of the group according to a theme that is given for the month. The hard part is that we have to keep who we are assigned to a secret from the person we are assigned. So, I used my most stealth blogging prowess to go check out Alice's blog called A Mama, Baby & Shar-pei in the Kitchen. Alice's blog was new to me so it was nice to get introduced to a new food site and a new set of recipes to enjoy.
This month the theme was..... Thanksgiving! I started checking out all of Alice's recipes and there were so many that I wanted to make for this blog post. Then my daughter came into the room and asked me what I was doing. I explained that I was looking for a recipe that could be fun for us eat on Thanksgiving. My daughter loves marshmallows, so when she she saw this Orange Fluff Jello Salad, the decision was made. I also love this kind of fun salad to have at a party or holiday meal. It can be served with the meal or as a dessert. I have served Ambrosia Salad and Watergate Salad before at the holidays so I was eager to see how this Orange Fluff Jello Salad would turn out.
The recipe was very easy to make with the help of the store bought ingredients. The funny thing is I only had to run out to get the orange Jello from the list of ingredients because I always seem to have vanilla pudding, whipped topping, marshmallows, canned fruit and coconut in my pantry, fridge or freezer. My daughter really enjoyed making this dessert with me and she added a little more than the required amount of marshmallows. I turned my head so she could get away with her little alteration of the recipe. I am so happy I picked this quick and easy dessert of Alice's to try out for my first post with The Blogger C.L.U.E. Society.
- 1 large package of cook & serve vanilla pudding
- 1 large package of orange JELLO
- 2 cups water
- one 16 oz/12 oz container of Cool Whip
- 1/2 bag of mini marshmallows
- 1 can of pineapple bits (drained)
- 1 can mandarin oranges (drained)
- 1/4 -1/2 bag of coconut flakes (optional)
- Mix the pudding, JELLO and water over medium heat until the mixture is boiling. Remove the saucepan from the heat and pour into a large mixing bowl. Allow it to come to room temperature then press plastic wrap to the surface and refrigerate the mixture until thickened – at least one hour
- Pull out the mixing bowl and beat the mixture with a fork until it is broken up and “creamy” then fold in the Cool Whip, marshmallows and fruit. Chill for at least one hour before serving.
To go to the recipes check out these links:
- Arugula Salad With Baked Goat Cheese And Rosemary Honey by Aly from Cooking in Stilettos
- Black Walnut Cake by Christy from Culinary Diva
- Cauliflower with Garlic and Sage by Lea Ann from Cooking on the Ranch
- Chicken Curry by Christiane from Taking On Magazines
- Crispy Tandoori Smashed Potatoes by Janet from From Cupcakes to Caviar
- Honey Glazed Carrots with Cherries by Kelli from Kelli's Kitchen
- Lemony Cheese Risotto by Debra from Eliots Eats
- Lisa's Brussels Sprouts by Kate from Kate's Kitchen
- Onion Biscuits by Lisa from Authentic Suburban Gourmet
- Orange Fluff Jello Salad by Ramona from Curry and Comfort
- Pumpkin Scones with Spiced Glaze by Stacy from Food Lust People Love
- Pumpkin Spice Cake by Azmina from Lawyer Loves Lunch
- Pumpkin Spice Spiked Latte by Kathy from Bakeaway With Me
- Roasted or Grilled Sweet Potatoes with Cilantro and Lime by Kim from Liv Life
- Spicy Cheesy Bacon Ranch Muffins by Anna from Anna Dishes
- Spinach Soufflé by Susan from Create Amazing Meals
- Susu’s Grand Marnier Orange Cranberry Sauce by Alice from A Mama Baby and Shar-pei in the Kitchen
- Whole Wheat Dinner Rolls by Liz from That Skinny Chick Can Bake
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